Serves 8 (two meals serving 4)
-
2 tbsp olive oil
-
2 large onions, cut into thin wedges
-
2 leeks, white part only, sliced
-
2 garlic cloves, crushed
-
4 sticks celery, trimmed, sliced
-
2 large carrots, peeled, cut into 3cm pieces
-
2 x 425g cans crushed tomatoes
-
1/4 cup red wine
-
1 cup beef stock
-
4 Large potatos, to mash for the cottage pie topping
-
Fresh parsley leaves, to serve
-
Heat 1 tablespoon oil in a large saucepan over high heat. Cook beef in 4 batches, to maintain pan heat, stirring, until browned. Transfer to a plate.
-
Reduce heat to medium. Add remaining oil, onions, leeks, garlic, celery and carrots to pan. Cook, stirring often, for 5 minutes.
-
Return beef to pan with tomatoes, wine and stock. Bring to the boil. Reduce heat to low and simmer, covered, for 1 hour. Uncover and simmer gently, stirring occasionally, for 30 minutes or until beef is tender.
(Alternatively, in your slow cooker, on low for 6 hours or high for 4) -
Divide half the casserole between 4 plates. Serve with mashed potato, rice, pasta or bread, sprinkled with parsley leaves. Set aside remaining casserole to heat and top with mashed potato and cheese tomorrow for a cottage pie.
Leave a comment (all fields required)