Old Style Casserole - Enhanced!

This is an old style meat casserole, but made oh so much nicer. It is slow cooked for more than 6 hours for maximum taste.

• Ready In: 6 hrs 30 mins
• Serves: 8-10

Ingredients

• 600  g  meat
• 500  ml red wine (cheap)
• 400  g chopped tomatoes
• 350  ml water (you can use extra wine and omit the water if you wish)
• 1  large onion, chopped up roughly
• 5  slices bacon, chopped up roughly
• 5  tablespoons Worcestershire sauce
• 5  tablespoons tomato sauce
• 5  tablespoons barbecue sauce
• 1 1⁄2 tablespoons coarse grain mustard
• 5  garlic cloves (crushed)
• 2  tablespoons mixed herbs
• 2  teaspoons  chili paste
• 5  bay leaves
• 20  ml  oil (for frying)
•  plain flour
• 500  g  mixed vegetables (roughly cut)

Directions

1. Trim off all fat and sinew from the meat, then chop into cubes or small strips.
2. Powder the meat in plain flour so it is completely covered.
3. Remove the rind of the bacon and chop.
4. In a heavy bottom frying pan, fry the bacon, garlic and chilli in a little oil.
5. Once the bacon is cooked, remove from the pan, but retain the oil.
6. Cook the meat in small quantities until brown all over.
7. Into a slower cooker, put in the red wine, water, wholegrain mustard, Worcestershire sauce, tomato sauce, BBQ sauce, herbs, bay leaves. Stir until well combined. Add the meats and roughly chopped vegetables.
8. Cooking times vary. At least 6 hours is needed to ensure the meat is tender and the potatoes are cooked through. I’ve cooked this for 24 hours and it’s come out perfect.