Provençal beef casserole

Preheat the oven to 160°C/140°C fan.

Heat the oil in a deep casserole dish, over high heat. Add the onions, carrots, celery, and garlic. Cook for 5mins, or until softened.

Add the beef and fry on all sides, until browned.

Stir in the mushrooms, wine, stock, tomato puree, orange zest, thyme leaves, and a pinch of salt and pepper. Bring it to a boil.

Cover with a lid and cook in the oven until the meat is tender (minimum 45mins, up to 2hrs). You can alternatively simmer the casserole on the stove for a similar amount of time.

Check 20mins into the cooking time to make sure that the stew is simmering, and adjust the heat up or down as necessary.

Serve with a bowl of steamed vegetables.