8
Easy
15 minutes plus marinating overnight
3 hours, 15 minutesMix the flour, sugar and salt and pepper, to taste, in a bowl. Add the meat and toss to coat. Peel and slice the onions and line the bottom and sides of a casserole dish with the slices. Sprinkle with mixed herbs and the crushed garlic.
Add the flourcoated meat and any excess flour to your onion-lined casserole dish. Pour over the Worcester sauce, tomato sauce, vinegar and stock.
Cover with a lid or clingfilm and allow to stand for 6 to 8 hours or better still, overnight. Remove the clingfilm, and lay the streaky bacon over the meat. Cover the dish snugly with tinfoil or with its lid.
Bake, covered at 180°C for 1 hour. Reduce the oven temperature to 150°C and bake for a further 2 hours. Serve with steamed rice and peas.
TASTE’s take:
This casserole is the ultimate comforting winter classic and fills the whole house with a fantastic aroma. You can be really fancy and make some puff -pastry cut-outs brushed with egg and baked at 220°C. 1970s cool…
