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Beef and vegetable casserole

Serves 8

• 1 kg lean chuck steak cut into cubes
• 2 large onions
• 2 stalks celery cut into 1 cm lengths
• 4 sliced carrots
  
• 200g button mushrooms cut in half
  
• Half a capsicum sliced
• 2 cloves crushed garlic
• 2 tablespoons Worcestershire sauce
• 2 tablespoons soy sauce
• 1 teaspoon paprika
• 1 tin of your favourite tomatoes
• 1 tin of your favourite beans such as chilli beans or Mexican beans
• 1 cup red wine (optional)
• 1 tablespoon cornflour or potato flour to thicken

Place all ingredients except the beans and cornflour into a crockpot or slow cooker. Cook on low heat for at least 8 hours.

Half way through cooking add the beans. Approximately 20 minutes before serving, mix cornflour with a little water into a paste and mix into the casserole until the sauce thickens.

Serve with plenty of seasonal vegetables and rice or pasta or mashed potato on the side.

Notes:

• If you do not have a crockpot or slow cooker, cook in a casserole dish in the oven at 170 degrees Celsius for 2-2 1/4 hours, or until meat is tender.
• Freezes well.

Approximate composition per serve

KJ 930  Cals 221  Fat 9(g)  Fibre 6(g)  Carbohydrate 21

Updated recipe section funded by the Diabetes Foundation.