• 3 tbsp olive oil
• 1 large white onion, diced
• 300g stewing steak, diced
• 3cm root ginger, diced
• 2 bay leaves
• 1 star anise (optional)
• 250ml passata
• 1 tbsp apple cider vinegar
• 2 tsp Dijon mustard
• Zest and juice of 1 orange
• 3 large celery stalks, diced
• 100g carrots, diced
• 1 organic beef or vegetarian stock cube
• 200g mushrooms, sliced

SERVES: 2

PREPARATION: 10 MINUTES

COOKING TIME: 2 HOURS 30 MINUTES

Preheat the oven to 160ºC/320ºF/Gas Mark 3.

Heat the olive oil in a large casserole and sauté the onion for 5 minutes before adding the meat. Brown it all over, then add the ginger, bay leaves, star anise, passata, vinegar, mustard, orange zest and juice and mix well.

Tip in the celery and carrots, then crumble in the stock cube with just enough water to cover everything. Stir gently, bring it to a simmer and then cover the casserole and place it in the oven for 2-2½ hours, adding the mushrooms after 1 hour.

Check from time to time and add more water if needed. Season to taste with salt and black pepper. Serve with greens, such as steamed cavolo nero, kale or broccoli, and 3-4 small new potatoes.