1. Preheat the oven to 160°C. Heat the olive oil in a large casserole, then cook the meat in batches until it is nicely golden-brown all over. Remove the meat with a slotted spoon and leave to the side in a bowl. Throw the onions, carrots and celery into the pan and cook on a fairly low heat for 15 minutes or until the vegetables have softened and gone slightly golden. For the last 2 minutes of cooking add in the garlic.
2. Stir in spices and cook for 30 seconds then the tomato purée and cook for another minute. Add the flour. Add the bay leaves, thyme, parsley, wine and stock. Pop the meat and all of its lovely juices back into the pan. Give it a good stir, then put the lid on and place in the oven for 2 and a half hours. You want the meat to be really soft and the sauce to thicken and become rich.
Comments Add your comment
really tasty
by ickles4 on Sun Aug 21 2011 reply to this comment