This recipe is from the CSIRO cookbook and it's really good! Mr 1 absolutely loved it & devoured his serve plus half of his sister's! I've put the instructions as is, but this would also be perfect in a slow-cooker. Just 200 calories too, bonus!
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Ingredients (serves 4)
Olive oil spray
1 brown onion
200g mushrooms, sliced
2 cloves garlic, crushed
400g beef, diced
400g tin diced tomatoes
2 cups beef stock (or substitute 1 cup with red wine)
1 red capsicum, chopped
1 carrot, chopped
1 tablespoon flat-leaf parsley, chopped
1 tablespoon oregano, chopped
Method
Preheat oven to 170 degrees Celsius/150 fan-forced. Spray a frying pan with oil and heat on high. Add onion, mushrooms and garlic and sauté for 5 minutes or until soft. Transfer to a large, oven-proof dish.
Cook beef in frying pan, in 2 batches if needed, until well-browned. Add to mushroom mixture.
Add tomato, stock, capsicum and carrot to frying pan and bring to a gentle boil, scraping up any bits of beef stuck to bottom of pan. Add to casserole dish and stir well.
Cover and transfer to oven for 1.5-2 hours. Remove lid and cook for a further 30 minutes, or until meat is tender. Stir through herbs and season to taste.
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