MEDITERAIN BEEF CASSOROLE

675 g (1 1/2 lb) lean braising steak
2 rashers bacon
30 g (2 tbsp) seasoned flour
60 ml (4 tbsp) oil
2 onions, peeled and diced
2 cloves garlic, crushed
2 stalks celery, washed
1 carrot, washed and sliced
2 red peppers, seeded and diced
425 g (15 oz) canned tomatoes
300 ml (1/2 pt) stock or water
60 ml (4 tbsp) red wine
salt and freshly ground black pepper
1 - 2 bay leaves
1 bouquet garni
sprig of fresh or 5 g (1 tsp) dried thyme
100 g (4 oz) mushrooms
350 g (12 oz) penne pasta
15 g (1/2 oz) butter
pinch of nutmeg
7 g (1 tbsp) parsley, freshly chopped (optional).

Trim the meat to remove excess fat or gristle, cut into small 1.5 cm (1/2 in) cubes. Toss the cubes in seasoned flour.

Heat half the oil in a frying pan on a high heat, turn clown a little and fry the meat on all sides to seal. Drain on to a plate and leave the meat juices in the frying pan.

Put the remaining oil in an ovenproof casserole and cook the onion over a low heat for about 3 minutes. Add crushed garlic.

Remove the strings from the celery with a sharp knife and then cut into neat slices. Add to the onions. Add the carrot and diced peppers, toss all vegetables in the oil over a low heat for 2 minutes. Add the meat and tomatoes to the casserole.

Pour the stock into the frying pan and mix with the meat juices and the red wine over a low heat. Pour over the meat and vegetables. Add the herbs.

Bring to the boil and cook in the oven at 180°C (350°F) Gas 4 for 1 hour or until meat is tender. Add mushrooms either sliced or whole half way through the cooking time. The casserole may be cooked on top of the cooker but must only simmer gently for about 45 minutes.

Cook the pasta in boiling salted water with a few drops of oil added for approximately 12 minutes. Drain and toss in a little melted butter with a shake of pepper and nutmeg.

Serve the pasta with the casserole which may be garnished with chopped parsley