1 tablespoon Olive Oil
1 brown onion, roughly chopped
2 garlic cloves, sliced
0.5kg chuck steak, diced into 3cm pieces
1 swedes, peeled, roughly chopped
1 carrot, peeled, roughly chopped
1/2 stick celery, trimmed, thickly sliced
1 teaspoon fresh thyme leaves
- Heat oil in a large, heavy based saucepan over medium-high heat. Add onion. Cook for 3 minutes or until soft. Add garlic and beef. Cook, stirring, for 3 minutes.
- Add 2.5 cups of cold water. Bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 30minutes or until beef is tender.
- Add swedes, carrot, celery, thyme and 1 cup of cold water. Cover. Simmer for 20 minutes or until vegetables are tender.
- Season with salt and pepper. Serve
You can substitude swede with potato or pumpkin
(Recipe modified from Winter Beef Casserole courtesy of Super Food Ideas magazine)