Italian beef and sausage casserole

Good

% Daily Values based on a 2,000 calorie diet

Step 1

For meat: In a bowl add the flour and season with salt and pepper, throw in the beef and mix until all coated. Heat a large casserole pot or heavy-bottomed saucepan on a medium heat. Add half the oil and fry the meat until brown all over. Cook in small batches until all the beef has been cooked, remove from pan and place to one side.

Step 2

Simply cook the sausages in the oven at 200°C for 10–15 minutes. When cool slice into the same size as the cubes of beef.

Step 3

For sauce: Using the same pan you cooked the beef in, add the remaining oil along with the onion, carrot and celery and cook for 4–5 minutes, then add your garlic.

Step 4

Grab the thyme, rosemary and bay leaf, tie together with some string and put in the pan.

Step 5

Add the water and stir, trying to get all the bits stuck to the bottom of the pan. Then add the tinned tomatoes and beef stock.

Step 6

Increase heat and bring up to the boil, then reduce to a simmer and introduce the beef and sausage into the sauce. Simmer for 45–60 minutes until the meat is falling apart.

Step 7

In the last 10 minutes of cooking add mushrooms and finish with the parsley and oregano.