COUNTRY-STYLE BEEF & POTATO CASSEROLE

PREP + COOK TIME 2 HOURS SERVES 6

1kg beef chuck steak, chopped coarsely

½ cup (75g) plain flour, approximately

2 tablespoons olive oil

3 small brown onions (240g), quartered

2 cloves garlic, crushed

2 rindless bacon slices (130g), chopped coarsely

2 tablespoons tomato paste

3 cups (750ml) salt-reduced beef stock

410g can crushed tomatoes

¼ cup (60ml) worcestershire sauce

2 medium potatoes (400g), chopped coarsely

1 medium orange sweet potato (400g), chopped coarsely

1 large red capsicum (350g), chopped coarsely

1 tablespoon coarsely chopped fresh thyme

1 Coat the beef in flour; shake away excess. Heat oil in a large saucepan; cook beef, in batches, for 4 minutes or until browned all over. Remove beef from pan.

2 Cook the onion, garlic and bacon in same pan, stirring, for 5 minutes or until bacon crisps. Add tomato paste; cook, stirring, for 1 minute or until combined. 3 Return beef to pan with stock, tomatoes and sauce; bring to the boil. Reduce heat to low; simmer, covered, stirring occasionally, for 1 hour.

4 Add potato, orange sweet potato and capsicum to pan; simmer, uncovered, stirring occasionally, for 30 minutes or until the beef is tender. Season to taste. Serve sprinkled with thyme.

SERVING SUGGESTION

Serve with creamy polenta and steamed zucchini.