WIN 1 OF 10 $50 PREZZY® CARDS
Preparation Time: 20
Cooking Time: 75
2 tbsp olive oil
700 g beef chuck steak, cut into 2cm pieces
2 medium brown onions, chopped
1 medium carrot, peeled, chopped
2 celery stalks, chopped
2 garlic cloves, crushed
500 ml (2 cups) Campbell’s Real Stock - Beef
1 x 400 g can diced tomatoes
1. Heat half the oil in a large heavy - based saucepan over medium - high heat. Cook beef, in batches, stirring, for 3 minutes or until browned. Transfer to a bowl.
2. Heat remaining oil in pan. Add onion, carrot and celery. Cook, stirring for 5 minutes or until vegetables are just tender. Add garlic. Cook, stirring, for 1 minute or until fragrant. Stir in Campbell’s Real Stock and tomatoes. Return beef and any juices to the pan. Bring to the boil, then reduce heat to low. Simmer for 1 hour.
3. Serve with mashed potato and steamed green beans.
Beef Bourguignon with Tomato and Rosemary
Beef Osso Buco with Truffle Mash & Parsley Oil - by Cameron Petley
Hearty Lamb Hot Pot
Italian Beef Casserole
Lamb Curry with Kumara and Spinach
Rich Beef & Mushroom Casserole
Slow cooked beef cheeks
Slow Cooker Beef & Mushroom Casserole
Spicy Sausage Stew
Thai Beef & Sweet Potato Curry