Beef Casserole

NUTRITION INFO (1 SERVING)

INGREDIENTS INFO (SERVES 4)

• 800g Beef Stewing Steak, Lean, Raw
• [3x] 15ml Measuring Spoon White Flour
• [9x] per spray/0.2ml Frylight 1 Cal Sunflower Oil Cooking Spray 190ml
• Large onion (240g) Onions, Raw
• [2x] Large (140g) Carrots, Raw
• 1 Stick (30g) Celery, Raw
• [3x] Medium tomato (85g) Tomatoes, Fresh
• [2x] Tablespoon (15g) Tomato Puree, Double Concentrate
• 600ml Oxo Reduced Salt Beef Stock Cubes 12
• 15ml Lea and Perrins Worcester Sauce 150ml
• [3x] 1 large sprig, 1g Thyme, Fresh

METHOD

1. Preheat the oven to 160 degrees C / 325 degrees C Fan / gas 3.
2. Put the flour in a medium sized bowl and season with salt and black pepper. Toss the cubed beef (1cm pieces) in the flour, making sure it is all coated well.
3. Heat a large pan over a medium heat and spray with Frylight. Add the beef and cook for 5 minutes to brown the meat. Put the meat on a plate and put aside.
4. Meanwhile, prepare the vegetables: chop the onion, slice the carrots and celery in 2cm pieces and cut the tomatoes into quarters.
5. Spray the pan with more Frylight and add the onion – cook for 5 minutes until begining to soften.
6. Return the beef to the pan, then add the stock, tomato puree, Worcester sauce and bay leaves. Add the vegetables and season with sea salt and black pepper.
7. Transfer the stew into an ovenproof dish and place a piece of greaseproof paper over the surface, just touching the stew, before putting the lid on. Cook for 2 hours 30 minutes, then remove the lid and greaseproof paper and cook for 30 minutes – 1 hour until the meat is tender and the sauce has thickened.