SLOW COOKED BEEF CASSEROLE

Serves 6

Ingredients:

• 2 tablespoons extra virgin olive oil

• 1kg beef, largely diced (chuck works well)

• 1/4 cup plain flour

• 1 brown onion, diced

• 2 garlic cloves, finely chopped

• 3 ribs celery, finely chopped

• 3 large carrots, cut into thick rounds

• 1/4 cup tomato paste

• 400g can crushed tomatoes

• 1 cup beef stock

• 2 teaspoons instant gravy powder (combined with the beef stock)

• 1 cup red wine (Shiraz or Cab Sav)

• 6 white baby potatoes, cut into quarters

• 2 bay leaves

• 4-5 sprigs of thyme

• Sea salt & cracked black pepper

Method:

1. Preheat the oven to 150 degrees fan force.

2. Toss the beef pieces in plain flour, salt and pepper.

3. Heat olive oil in a large oven safe casserole pot over medium/high heat. Add the beef in batches and brown for a few minutes each side. Remove and set aside.

4. Add more olive oil to the pan and add the onion for 2-3 minutes. Add the garlic, celery, carrot rounds and sauté for about 3-4 minutes, stirring. Add the tomato paste, crushed tomatoes, red wine and beef/gravy powder stock. Bring to the boil, then turn off the heat. Add the potatoes, thyme and bay leaves. Stir to combine. Season well with pepper.

5. Place the lid on the pot and place in the oven. Cook for 3 hours, then remove the pan and give the casserole a stir to make sure everything is covered. Place the lid back on and finish cooking in the oven for another hour, or until the beef is shredded easily with a fork.
Serve on your desired pasta, mashed potato or rice.