Hearty Beef Casserole

Ingredients (serves 4)

• 2 tablespoons 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 beef stock

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. Set aside remaining casserole for High Pie (see related recipe). Leftovers Allow reserved casserole to cool. Keep in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.

Ingredients (serves 4)

• 2 tablespoons olive oil
• 750g gravy beef, trimmed, cut into 3cm cubes
• 1 large brown onion, finely chopped
• 2 garlic cloves, crushed
• 2 medium carrots, peeled, halved, sliced
• 2 celery stalks, chopped
• 2 tablespoons plain flour
• 2 large desiree potatoes, peeled, cut into 3cm pieces
• 2 dried bay leaves
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 1 cup red wine
• 2 cups beef stock
• Crusty bread, to serve

Method

1. Preheat oven to 180°C/160°C fan-forced. Heat half the oil in a large, heavy-based, flameproof casserole dish over medium-high heat. Cook beef, in batches, for 5 to 6 minutes or until browned. Transfer to a bowl.
2. Heat remaining oil in dish. Add onion, garlic, carrot and celery. Cook, stirring, for 5 minutes or until onion has softened. Return beef to dish. Add flour. Cook, stirring, for 1 minute. Add potato, bay leaves, thyme and rosemary.
3. Stir in wine and stock. Cover dish. Bring to the boil. Transfer to oven. Bake for 2 hours or until beef is tender. Remove and discard bay leaves. Serve with crusty bread.

Notes

• 
  You could cook the casserole at 160C/140C for 3 hours. You could use beef chuck, skirt, topside or blade instead of gravy beef.
  
• Keep warm