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Preparation Time: 15
Cooking Time: 45
Heat oil in a saucepan over high heat. Cook beef, in batches, until browned. Remove and set aside.
Add onion and garlic, cook for 2 minutes. Add mushrooms and beef to pan. Cook for 3 minutes until mushrooms have softened.
Add carrots, herbs, tomato paste and 375ml (1 ½ cups) Campbell's Real Stock. Bring to the boil, stirring. Reduce heat and cook for 35 mins, stirring occasionally.
In a jug or bowl, combine remaining ½ cup stock with cornflour until smooth. Stir into beef mixture. Bring to the boil, stirring constantly. Cook for 5 minutes, stirring occasionally, until sauce has thickened. Serve with mash and steamed green beans.
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