Name: Rich Aussie Beef and Veggie Casserole
Prep time: 25 min
Cook time: 2 h 30 min
Ingredients: 1/4 cup plain flour; 1 kg beef chuck steak, trimmed, cut into 5cm pieces; 2 tbs olive oil; 2 leeks, trimmed, halved lengthways, thinly sliced; 2 garlic cloves, crushed; 200g button mushrooms, halved; 2 carrots, peeled, thickly sliced; 2 stalks celery, sliced; 2 x 400g cans Ardmona Rich & Thick Classic Tomatoes; 1 tbs Worcestershire sauce; 1/2 cup beef stock; Potato mash and thyme leaves, to serve

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Preheat oven to 180°C/160°C fan-forced. Dust beef in flour, shaking off excess.
Heat 1 tbs oil in a large frying pan over medium-high heat. Cook beef, in batches, until evenly browned. Transfer to a casserole dish
Heat remaining 1 tbs oil in the pan over medium heat. Add leeks. Cook, stirring often, for 3-4 minutes until just softening.
Add garlic, mushrooms, carrots and celery. Cook, stirring often, for 3 minutes. Stir in tomatoes, Worcestershire sauce and stock. Bring to the boil
Pour tomato mixture over beef. Stir to combine. Cover and bake, stirring twice, for 2 hours or until beef is very tender. Season to taste. Serve with potato mash and thyme leaves

Preheat oven to 180°C/160°C fan-forced. Dust beef in flour, shaking off excess.
Heat 1 tbs oil in a large frying pan over medium-high heat. Cook beef, in batches, until evenly browned. Transfer to a casserole dish
Heat remaining 1 tbs oil in the pan over medium heat. Add leeks. Cook, stirring often, for 3-4 minutes until just softening.
Add garlic, mushrooms, carrots and celery. Cook, stirring often, for 3 minutes. Stir in tomatoes, Worcestershire sauce and stock. Bring to the boil
Pour tomato mixture over beef. Stir to combine. Cover and bake, stirring twice, for 2 hours or until beef is very tender. Season to taste. Serve with potato mash and thyme leaves

Preheat oven to 180°C/160°C fan-forced. Dust beef in flour, shaking off excess.
Heat 1 tbs oil in a large frying pan over medium-high heat. Cook beef, in batches, until evenly browned. Transfer to a casserole dish
Heat remaining 1 tbs oil in the pan over medium heat. Add leeks. Cook, stirring often, for 3-4 minutes until just softening.
Add garlic, mushrooms, carrots and celery. Cook, stirring often, for 3 minutes. Stir in tomatoes, Worcestershire sauce and stock. Bring to the boil
Pour tomato mixture over beef. Stir to combine. Cover and bake, stirring twice, for 2 hours or until beef is very tender. Season to taste. Serve with potato mash and thyme leaves

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