Beef and Vegetable Casserole

Preparation: 15 minutes

Cooking: 1 hour 20

Serves 4

500 g diced chuck steak

Plain flour

2 tblspn oil

2 cloves garlic, crushed

1 medium onion, chopped

2 carrots, sliced

1 large swede, peeled and diced

1 turnip, scrubbed and diced

1 stick celery, diced

1 cup dry red wine

1 sprig fresh rosemary

½ cup beef stock

1/3 cup tomato paste

2 tblspn chopped fresh parsley

Toss meat in flour. Heat oil in a saucepan and cook in batches until browned. Transfer to casserole dish. Sauté garlic, onion, carrot, swede, turnip and celery until vegetables are lightly browned. Add wine and simmer until liquid has reduced by half. Place rosemary sprig, stock and paste into vegetable mixture. Pour over meat in casserole dish. Bake at 160ºC for about 1 hour or until meat is tender. Before serving, stir through fresh parsley. Serve with fresh crusty bread.