Beef up your weeknight menu with this hearty casserole. Perfect for cold winter nights.
15 minutes prep : 2 hours cooking time : Serves 4
2 tablespoons olive oil
1.5kg AngusPure beef chuck steak, diced - SHOP NOW
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
Step 1 - Heat 1 tablespoon oil in a large saucepan over high heat. Cook beef, in 4 batches, stirring, until browned. Transfer to a plate.
Step 2 - Reduce heat to medium. Add remaining oil, onions, leeks, garlic, celery and carrots to pan. Cook, stirring often, for 5 minutes.
Step 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.
Step 4 - Divide half the casserole between 4 plates. Serve with mashed potato or bread, sprinkled with parsley leaves.
Recipe source: Taste.com.au