Family Beef Casserole

• Place the beef chunks in a large bowl. Season well with salt and black pepper, then sprinkle over the flour and toss until the beef is evenly coated. This helps thicken the sauce as the casserole cooks.
  1 kg stewing beef, 2 tbsp plain flour, salt, freshly ground black pepper
• Heat the oil in a large, heavy-based casserole dish over medium-high heat. Brown the beef in batches, making sure not to overcrowd the pan. Once nicely coloured, remove the beef and set aside.
  2 tbsp vegetable oil
• In the same dish, reduce the heat slightly and add the sliced onion. Cook for 5 minutes until softened and lightly golden. Add the garlic and cook for a further 1 minute until fragrant.
  1 large onion, 3 cloves garlic
• Stir in the carrots, potatoes, mushrooms, and zucchini. Cook for 2–3 minutes, allowing the vegetables to pick up the flavours from the pan.
  3 large carrots, 3 medium potatoes, 1 medium zucchini, 150 g mushrooms
• Return the beef to the dish. Stir in the tomato purée, Worcestershire sauce, herbs, bay leaf, and any optional spices or flavourings you are using. Pour in the beef stock and stir well, scraping up any browned bits from the bottom of the pan.
  2 tbsp tomato purée, 500 ml beef stock, 2 tbsp Worcestershire sauce, 1 tsp dried thyme, 1 tsp dried rosemary, 1 leaf bay, ½ tsp chilli flakes, 1 tsp smoked paprika, 1 tsp wholegrain mustard
• Bring the casserole to a gentle simmer. Cover with a lid and place in a preheated oven at 160°C (fan 140°C) for 2½ to 3 hours, stirring once or twice during cooking. The casserole is ready when the beef is fork-tender and the sauce is thick and rich.

Slow cooker method:

• Transfer everything to a slow cooker after step 5. Cook on *low for 6–8 hours or high for 4–5 hours.
• Remove the bay leaf. Taste and adjust seasoning with extra salt, pepper, or Worcestershire sauce if needed.