This slow cooked beef casserole recipe is the perfect warming mid-week dinner recipe. Make with Ardmona tomatoes for depth of flavour. This casserole also freezes well so make a double batch so dinner is made even easier.
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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