Beef & Potato Casserole

“Fill your kitchen and home with the scintillating smell of a slow-cooked stew with the perfect recipe to warm you tummies this winter”

Ingredients

● 4 tsps of olive oil
● 400g lean stewing steak
● 2 onions
● 4 cloves of garlic
● 200g fresh carrots
● 4 large potatoes
● 400g button mushrooms
● 200g celery
● 8 tsps of cornflour
● 8 tsps of tomato puree
● 750ml vegetable stock
● 4 pinches of oregano
● 4 pinches of mixed herbs

Method

Heat the oil in a non-stick pan. Cut the stewing steak into bite-sized pieces, toss in corn flour, tapping of any excess, and brown on all sides, keeping the heat high.
Once browned, set aside on a plate and add the finely sliced onions, crushed garlic, diced carrot and celery to the pan.
Cover with a lid and cook over a  gentle heat for 10 minutes. Return the meat, with any juices, to the pan.
Add the tomato puree, stock, herbs and potatoes, cut into bite-sized chunks.  
Turn the heat low to gently simmer for 30 minutes. After this time, add the mushrooms to the casserole and simmer gently for a further 10 minutes.