150g beef or lamb stewing meat per person (the rest of the ingredients are suitable to go with 600-1000g meat)
2 rashers bacon, chopped (optional)
1-2 onions, diced (or 1 stalk leek, diced)
3-4 celery stalks, diced
2-3 carrots, peeled and diced
2-3 large garlic cloves, minced (optional)
1 tsp salt
1 tsp dried or 1 TBSP fresh herbs. Rosemary is an excellent choice, but chives or parsley are lower in salicylates
600 ml homemade chickens stock (simply boil a chicken carcass in water with a little salt for 2 hours, then strain)
1) Preheat oven to 180C/350F
2) Dice meat into cubes, and place in large oven proof, lidded casserole dish with all other ingredients.
4) Bake for 1 1/2 hours, stirring twice during cooking
5) Prior to serving, thicken if desired by mixing 3 heaped TBSP rice flour with enough water to make a slurry, then stire into casserole and bake a further 10-15 mins.