Simplest Beef and Vegetable Casserole

This recipe is easy to fling together in 15 minutes and forget about it while it is cooking. Experiment with various vegetables and herbs, such as chilli paste, chutney, mustard.

Preparation: 15 minutes

Cooking: 1 ½ hours

Serves: 4-6

1.5 kilo chuck or blade steak, cut into large chunks

2 medium onions, quartered or 4 pickling onions, halved

1 clove garlic, crushed

2 tblspn plain flour

2 tspn paprika

1 x 425 g can tomatoes, chopped

3 medium potatoes, cut into chunks

3 carrots, cut into chunks

1 celery stick, sliced

1 swede, cubed

2 tblspn tomato paste

4 flat mushrooms, sliced

1 cup stock or red wine

1/4 cup fresh thyme leaves or parsley

Preheat oven to 180ºC.

Roll meat into paprika and flour.

Place into casserole dish that will hold ingredients comfortably with not too much

extra space.

Add remaining ingredients to casserole and stir.

Press a piece of baking paper over contents and cover with lid.

Cook in oven, undisturbed for 1 ½ hours.

Taste for seasoning. Check to see if meat is tender. Serve with buttered noodle

shells or steamed beans.