1 kg of meat - use anything you like - excellent for cheap cuts of stewing meat - diced
2 onions, diced
2-3 cloves garlic, crushed and finely diced
Vegetables - 2-3 sliced or diced carrots and 2-3 stalks diced celery, or other
1 tsp dried rosemary or 1 TBSP fresh rosemary, finely chopped
1 tsp salt
2 tsp soy sauce (optional)
1 jar or 400g can of diced tomatoes
300 ml home made stock or water
Rice or corn flour to thicken
Oven - place all ingredients except in large oven-proof casserole dish with a well-fitting lid. Don't worry if it seems like there isn't a lot of liquid - as the casserole begins to cook, more fluid will come from the meat and veges. Bake at 180C (350F) for 1.5-2 hours, stirring once or twice during cooking.
Stove-top - (least recommended) - heat a little oil in a pot, add garlic and onions and cook until softened. Add meat and brown, then add remaining ingredients except flour. Cover and simmer for 1 - 1.5 hours, stirring occasionally and adding more liquid if needed.
Slow cooker - place all ingredients except flour in slow cooker and cook on low all day, or high for 5-6 hours
ALL: near the end of cooking, mix approx. 3 TBSP flour with enough water to make a runny mix, and stir into casserole. Cook a little longer to thicken.
* If you don't have any stock available, add 2-3 TBSP tomato paste for extra flavour
* If using a gamey meat such as venison, wild pork or duck, add 2 TBSP vinegar to the mix - this tenderises the meat and removes the gamey flavour but isn't noticeable in the finished casserole
* Chunks of potato or kumera may also be added. The potato soaks up stock and tastes great.
* Vary herbs and seasonings to suit
* Use beef stock with red meats, and chickens stock with whiter meats