BEEF AND VEGETABLE CASSEROLE

This recipe is best cooked in the oven, but can be done, stew-style, on the stovetop. In this case you will need to check the liquid level from time to time, topping up with a little water to just cover the ingredients.

Serves 4–6

         3 teaspoons vegetable oil

         750g lean diced beef (such as chuck, blade or gravy beef)

         1 onion, diced

         ½ red capsicum, diced

         1 carrot, diced

         1 stick celery, diced

         1 small to medium parsnip, diced

         3 teaspoons tomato sauce (ketchup)

         3 teaspoons soy sauce

         2 teaspoons Worcestershire sauce

         2 teaspoons chutney

         2 cups water or beef stock

         ½ teaspoon salt

         3 teaspoons cornflour mixed to a paste with ¼ cup cold water (optional)

Preheat the oven to 150ºC. Heat the oil in a flameproof 1.5 litre casserole dish over medium–high heat. Add the meat and cook, stirring, until browned. Add the onion and other vegetables and cook, stirring, for 3 minutes more.

Add the sauces, chutney, water or stock and salt and bring to the boil. Place the lid on the casserole dish and transfer to the oven. Cook for approximately 2 hours or until the meat is tender.

When the casserole is cooked, return the dish to the stovetop over medium– low heat. If needed, thicken with some or all of the cornflour paste. Add salt and pepper to taste.