Trim the meat of any excess fat and cut into 4cm cubes. Heat the olive oil in a casserole; sweat the sliced onions and carrots on a gentle heat with the lid on for 10 minutes. Heat a little more olive oil in a frying pan until almost smoking. Sear the pieces of meat on all sides, reduce the heat, stir in flour; cook for 1 minute; mix the wine, stock and tomato purée together and add gradually to the casserole. Cook gently for 2½ hours in a low oven, depending on the cut of meat, 160°C/325°F/Gas 3. Meanwhile sauté the mushrooms and add to the casserole with the parsley, approximately 30 minutes before the end of cooking. Serve with potatoes or noodles and a good green salad.
© 2001 Darina Allen. All rights reserved.