Hearty beef casserole

Name: Hearty beef casserole
Yield: 4
Ingredients: 2 tablespoons olive oil; 1.5kg beef chuck steak, diced; 2 large onions, cut into thin wedges; 2 leeks, white part only, sliced; 2 garlic cloves, crushed; 4 sticks celery, trimmed, sliced; 2 large carrots, peeled, cut into 3cm pieces; 2 x 425g cans crushed tomatoes; 1/4 cup red wine; 1 cup beef stock; Mashed potato, to serve; Fresh parsley leaves, to serve

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Beef up your weeknight menu with this hearty casserole. Perfect for cold winter nights.

2 tablespoons olive oil
1.5kg beef chuck steak, diced
2 large onions, cut into thin wedges
2 leeks, white part only, sliced
2 garlic cloves, crushed
4 sticks celery, trimmed, sliced
2 large carrots, peeled, cut into 3cm pieces
2 x 425g cans crushed tomatoes
1/4 cup red wine
1 cup Massel beef stock
Mashed potato, to serve
Fresh parsley leaves, to serve

Method

1.

Heat 1 tablespoon oil in a large saucepan over high heat. Cook beef, in 4 batches, stirring, until browned. Transfer to a plate.
2.

Reduce heat to medium. Add remaining oil, onions, leeks, garlic, celery and carrots to pan. Cook, stirring often, for 5 minutes.
3.

Return beef to pan with tomatoes, wine and stock. Bring to the boil. Reduce heat to low and simmer, covered, for 1 hour. Uncover and simmer gently, stirring occasionally, for 30 minutes or until beef is tender.
4.

Divide half the casserole between 4 plates. Serve with mashed potato or bread, sprinkled with parsley leaves. Set aside remaining casserole for High Pie.