Beef, bacon and black pepper casserole

This is such a tasty dish and has not too many ingredients. I use gravy beef for this recipe. I check the meat before adding the potatoes, making sure it is tender. You can also use topside or blade beef. Adjust the cooking time to 1 to 1 1/2 hours only. This is not an original recipe. Came from either New Idea or Womans Day about 3-4 years ago . Had to tick original recipe as required field!!!

Ingredients

1 kg	Chuck steak, 3 cm pieces (Main)
2 Tbsp	Olive oil
1 clove	Garlic, crushed
2	Onions, chopped
4 rashers	Bacon strips, chopped
140 g	Tomato paste, tub
2 cups	Beef stock
¼ tsp	Black peppercorns, coarsely crushed
500 g	New potatoes, peeled, quartered
2 Tbsp	Fresh thyme, chopped
1	Salt, to taste
1 small bunch	Fresh thyme, to garnish
1 small handful	Baby spinach, to serve
1	Corn cob, to serve

Directions

1. preheat oven 160 c. Trim excess fat from beef. Cut into 3cm pieces. Toss in oil.
2. Heat a large flame proof casserole dish over a med to high heat. Cook beef in batches, turning occasionally, until browned all over, then remove from pan.
3. Reduce heat. Add garlic, onions and bacon to pan. Cook, stirring occasionally, until onions are soft. Add paste, cook stirring for 1 min. Add stock and pepper. Bring to the boil. return beef to dish.
4. Cover and cook in a moderately slow oven 160 c for 1 1/4 hours. Remove from oven. Add potatoes and thyme. Cook, covered for 45mins until beef and potatoes are tender. season with salt
5. Garnish with thyme. Serve with baby spinach and corn