Ingredients
2 tblsps olive oil
1.2kg chuck steak, trimmed, cut into 3cm pieces
1 large onion, finely chopped
4 carrots (400g), thickly sliced diagonally
2 large stalks celery, sliced
200g button mushrooms
2 tblsps tomato paste
40g sachet French onion soup mix
2 cups beef stock
250g loaf garlic bread, coarsely chopped
Olive oil cooking spray
1⁄2 cup grated mozzarella cheese
1⁄4 cup coarsely chopped fresh parsley
Method
-
Heat half the oil in a deep, flameproof casserole dish (14-cup capacity). Add beef in two batches. Cook, turning occasionally, for about 5 minutes, until browned. Remove from pan.
-
Heat remaining oil in same dish. Add onion, carrots and celery. Cook, stirring occasionally, for about 5 minutes, until lightly browned. Stir in mushrooms.
-
Return beef to dish. Season with pepper. Stir in tomato paste, soup mix and stock. Bring to boil. Cover with lid.
-
Cook in a slow oven (150C) for 2 hours, stirring halfway, or until beef is tender. Remove from oven. Increase oven temperature to very hot (220C).
-
Uncover casserole. Scatter garlic bread over the top. Spray with cooking oil. Sprinkle over cheese.
-
Cook uncovered in very hot oven (220C) for about 10 minutes, or until bread is crisp and cheese is melted. Remove.
-
Serve sprinkled with parsley.
