1 kg/2 lb of beef
4 tablespoons of plain flour
2 onions - cut into large pieces
3 cloves of garlic - chopped
500 g/1 lb of mushrooms - chopped
2 teaspoons of dry sage
425 ml/¾ pint of red wine
1 jar of passata
3 tablespoons of fresh parsley - chopped
6 slices of Carmarthen ham
Anglesey sea salt
black pepper

METHOD

Heat some oil in a frying pan and fry the beef a little at a time until brown. Remove the meat and put on a plate. Add the onions and garlic to the pan and cook until soft before adding the mushroom and frying for 10 minutes. Add the sage, red wine, the passata and half the fresh parsley to a casserole dish before adding the cooked beef and the onion, garlic and mushrooms. Put a lid on the dish and bake in a hot oven for 1 hour. Before serving the casserole, add the rest of the parsley and chunks of the cooked ham.

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