PREPARATION: 10 MINUTES
COOKING TIME: 2 HOURS 30 MINUTES
Preheat the oven to 160ºC/320ºF/Gas Mark 3.
Heat the olive oil in a large casserole and sauté the onion for 5 minutes before adding the meat. Brown it all over, then add the ginger, bay leaves, star anise, passata, vinegar, mustard, orange zest and juice and mix well.
Tip in the celery and carrots, then crumble in the stock cube with just enough water to cover everything. Stir gently, bring it to a simmer and then cover the casserole and place it in the oven for 2-2½ hours, adding the mushrooms after 1 hour.
Check from time to time and add more water if needed. Season to taste with salt and black pepper. Serve with greens, such as steamed cavolo nero, kale or broccoli, and 3-4 small new potatoes.