WIN 1 OF 10 $50 PREZZY® CARDS
Preparation Time: 10
Cooking Time: 240
Heat a large heavy based saucepan over medium heat; add 2 tbsp olive oil, brown beef cheeks on each side for 2 minutes. Remove from pan.
Add remaining olive oil then add onion, garlic and carrots. Sauté for 10 minutes, then add Campbell’s Real Stock, wine, bay leaves and thyme. Return beef to the pot and bring to the boil, reduce heat as low as possible and cook covered for 4 hours.
Season well before serving. Serve with mashed potato, peas and carrots.
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 Cooker Beef & Mushroom Casserole
Spicy Sausage Stew
Thai Beef & Sweet Potato Curry