Simple Beef and Vegetable Casserole

Main

Cook Time: 8 hr 30 min Servings: 6 Source:

Ingredients

1.2 kilogram beef chuck steak, chopped coarsely

1/3 cup (50g) plain flour

1/4 cup (60ml) olive oil

2 brown onions (300g), cut into thick wedges

2 carrots (240g), chopped coarsely

2 stalks celery (300g), trimmed, chopped coarsely

1 parsnip (250g), chopped coarsely

1 swede (rutabaga) (225g), chopped coarsely

3 clove garlic, crushed

1/4 cup (70g) tomato paste

400 gram canned crushed tomatoes

1 cup (250ml) beef stock

2 dried bay leaves

10 sprigs fresh thyme

Directions

1 Coat beef in flour; shake off excess. Heat 2tablespoons of the oil in large frying pan; cook beef, in batches, until browned all over. Transfer beef to 4.5-litre (18-cup) slow cooker.

2 Heat remaining oil in same pan; cook onion, carrot, celery, parsnip, swede and garlic; stirring, until onion softens. Add paste; cook, stirring, 1 minute. Remove from heat; stir in undrained tomatoes and stock.

3 Stir vegetable mixture and bay leaves into cooker; add thyme. Cook, covered, on low, 8 hours. Discard thyme and bay leaves; season to taste.

Notes

Use whatever vegetables you like: turnip, celeriac, jerusalem artichokes are all good choices. Gravy beef can be used instead of chuck steak. Swede is also known as swedish turnip.