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

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

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