Recipe: Meaty Fennel and Mushroom Casserole

MEATY FENNEL AND MUSHROOM CASSEROLE

450g (1 lb) lean beef, lamb or pork, cubed*
1 onion, cut into chunks
150g (5 oz) wild or button mushrooms
1 fennel, cut into wedges
450ml (3/4 pint) stock
150ml (1/4 pint) red wine or white if using pork
2 (15ml sp) (2 tbsp) red currant jelly or apple sauce if using pork
2 cloves garlic, crushed
170g ready made fresh garlic bread loaf, cut into marked slices or make your own with low fat spread.

In a large casserole dish place all the ingredients except the garlic bread. Mix well.

Cover and place in a preheated oven (325F) for 1 1/2 to 2 hours until the meat is tender (thicken if necessary).

Remove casserole lid and arrange garlic bread slices on top. Return to oven for a further 15 minutes.

Serve with garlic bread, steamed cabbage and mashed potato with cabbage stirred through.

*Suitable cuts:
Beef - braising cubes; chuck & blade. Stewing cubes; shin, leg
Lamb - braising cubes; shoulder, leg
Pork - braising cubes; shoulder, leg

Servings: 3-4