Hearty Beef & Vegetable Casserole

Ingredients

2 tbsp olive oil
600g stewing beef, diced (chuck steak or blade)
1 onion, cut into chunks
2 cloves garlic, crushed
2 tsp finely chopped fresh rosemary
1 stick celery, sliced
1 carrot, cut into chunks
1 x 425g can crushed tomatoes
1 cup beef stock
2 – 3 tbsp Cinderella Instant Mashed Potatoes

Method

1. Preheat the oven to 180°C. Heat 1 tbsp olive oil in a frying pan over medium high heat. Brown the beef in batches then transfer to a small casserole dish.
2. Reduce heat to medium. Add remaining oil, then add the onion, garlic, rosemary, celery and carrot to the pan. Cook, stirring frequently, for 4 minutes. Transfer to the casserole dish.
3. Add the tomatoes and stock to the pan and bring to the boil. Add to the casserole dish and season to taste.
4. Cover the casserole dish with a lid. Bake in the preheated oven for 1½ hours, until the meat is very tender. Stir in the Cinderella Instant Mashed Potatoes to thicken.
5. Serve with Cinderella Instant Mashed Potatoes (prepared according to packet instructions*) and green vegetables.

Tips:

To slow cook, reduce beef stock to ½ cup. Cook in slow cooker on high for 4 to 5 hours until tender. Stir in Cinderella Instant Mashed Potatoes to thicken.

To cook on the stove top, simmer covered for 1 hour. Uncover and simmer, stirring occasionally, for 30 minutes or until beef is tender. Stir in Cinderella Instant Mashed Potatoes to thicken.

Print me out!