Beef Casserole

Prep Time: 15 mins Cook Time: 2 hours

INGREDIENTS

2 tbsp olive oil
1.5kg diced beef chuck or blade steak
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 diced tomatoes
1/4 cup red wine
1 cup Campbell's Real Stock Beef

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DIRECTIONS

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: Serve with mashed potato or bread.