Traditional beef casserole

1.Preheat oven to 160°C (140°C fan-forced). Make a bouquet garni by tying together bay leaves, thyme and parsley with kitchen string, set aside. Toss beef in seasoned flour until well coated, shake away excess flour.

2.Heat 2tsp of oil over medium-high heat in a large casserole dish. Cook half the beef, turning, until browned on all sides. Remove from dish. Repeat with another 2tsp of oil and remaining beef.

3.Add remaining oil to the same dish and cook the onion, carrot and celery over medium heat, 2 minutes, or until browned lightly. Add garlic and cook, stirring, 1 minute, or until garlic is aromatic.

4.Add wine to the dish and bring to the boil over medium-high heat. Cook, stirring, until the wine is reduced by about half.

5.Return all the beef and any juices to the dish with the stock, tomatoes and bouquet garni, stir to combine. Bring to the boil. Cover and place in oven for 2 hours or until meat is very tender. Remove bouquet garni. Serve casserole sprinkled with parsley and accompanied by mashed or boiled potatoes, if desired.