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This is a complete meal in itself, there is no need to pre – fry the meat or vegetables, which makes this casserole even more healthy, if you prefer you could cook in a slow – cooker. Also is great for freezing, should you have any left over. Serve with cooking green cabbage or brussels sprouts, topped with a little grated nutmeg.

Serves 4

500g braising steak, trimmed of all fat and cut into 2cm cubes

4 lean bacon rashers, rind and fat removed and chopped

1 large onion, thinly sliced

2 celery sticks, thinly sliced

½ small swede, peeled and chopped

2 carrots, peeled and chopped

300g potatoes, peeled and cut into chunks

240g button mushrooms, halved

210g can of kidney beans, drained and rinsed

250ml dry cider or apple juice

500ml beef stock

1tsp ground cinnamon

1tsp ground nutmeg

1tsp lazy garlic

1tsp dried mixed herbs

2 bay leaves

2tbs chutney, I used mango

2tbs soy sauce

1tbs cornflour

Salt and freshly ground black pepper

1tbs fresh parsley, chopped

Method

Preheat the oven to 170c, gas 3, 320f

Simply put everything except the cornflour into a large flameproof lidded casserole dish season with salt and pepper. Onto of the stove, bring the casserole slowly to the boil stirring occasionally.

Boil gently for 5 minutes, then cover and place in the oven to cook for about 1 ½ hours or until the meat is tender. Remove from the oven. Mix the cornflour with a little cold water and then stir briskly into the casserole.

Stir over a gentle heat until thickened.

Sprinkle with the fresh parsley and serve with mashed potato and vegetables.