A casserole that comes together relatively quickly, this hearty dish is a nourishing weekend option
Prep time: 10 mins
Cook time: 1 ½ - 2 hours
Serves: 6
Ingredients
| 2 Tbsp | Olive oil |
| 1 kg | Beef chuck steak |
| 2 | Brown onions, coarsely chopped |
| ½ cup | Tomato paste |
| 650 g | Potatoes, peeled and quartered |
| 1 L / 4 cups | Campbell's Real Stock Beef |
| Steamed rice, to serve | |
| Finely chopped parsley, to serve |
Directions
- Pre heat oven to 160°C. Heat oil in a large heavy-based saucepan. Add beef and cook, over medium heat for 3-4 mins until starting to brown. Add onion and cook, stirring for 1-2 minutes.
- Add tomato paste and potatoes and stir to combine. Add Campbell's Real Stock. Bring to the boil. Cover and place it in the oven. Cook covered for 1 1/2 hours, remove the lid and cook for a further 15 mins to reduce liquid.
- Serve with steamed rice and finely chopped parsley to garnish.
This content has been created in partnership with Campbells.
Campbell's is a registered trade mark of the Campbell Soup Company and