One-pot beef casserole

Ingredients

• 1 kg gravy beef (or chuck), cut into 2-3 cm chunks
• Salt and black pepper
• 3 tbsp vegetable oil
• 1 onion, roughly chopped
• 2 celery stalks, sliced
• 2 carrots, finely chopped
• 1 tbsp plain flour
• 3 cups (750 ml) beef stock
• ¼ cup tomato paste
• 3 large potatoes, roughly chopped
• 1-2 bay leaves
• 4 herb sprigs (thyme, rosemary or parsley)
• Grilled bread slices, to serve

Instructions

1. Preheat the oven to 160°C. Combine the beef chunks in a medium bowl with a generous pinch of salt and pepper and 2 tbsp of the oil and mix well to combine.
2. Heat a large, heavy-based (oven-proof) saucepan over medium-high heat. Brown the beef in 2-3 batches, taking care not to overcrowd the pan. Remove the beef to a plate with a slotted spoon.
3. Return the pan to medium heat, then add the remaining oil and add the onion, celery and carrot. Cook, stirring, for 1-2 minutes, or until softened, followed by the flour, stirring to coat the vegetables. Pour in the beef stock and tomato paste, mixing well to combine. Stir through the potatoes, bay leaf and herbs, then bring the mixture to the boil. Return the beef to the pan and stir to combine.
4. Remove from the heat, then cover and bake for 2-3 hours, or until the beef is very tender. Stir every 40 or so minutes, adding a splash of water if needed, to ensure the ingredients are covered.
5. Serve the one-pot beef casserole with grilled slices of bread.

Photography by Jiwon Kim.

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