Beef and Mushroom Casserole

I don't eat red meat so I can say how this tastes - my husband was happy with it though. I actually did this in the slow cooker and would do it again as an easy winter dish for my husband but I wouldn't do it for guests as it wouldn't have a 'wow' factor.

Ingredients

• 1 tbsp oil
• 500g diced beef
• 1 onion, diced
• 2 cloves garlic, crushed
• 250g mushrooms, sliced
• 2 large carrots, diced
• 1 tsp dried mixed herbs
• 4 tbsp tomato paste
• 500ml pack Campbell’s Real Stock - Beef
• 2 tsp cornflour

Method

Prep Time: 15 mins

Cook Time: 45 mins

Serves 4

1. Heat oil in a saucepan over high heat. Cook beef, in batches, until browned. Remove set aside.
2. Add onion & garlic, cook for 2 mins. Add mushrooms & beef to pan. Cook for 3 mins until mushrooms have softened.
3. Add carrots, herbs, tomato paste & 1 ½ cups stock. Bring to the boil, stirring. Reduce heat & cook for 35 mins, stirring occasionally.
4. In a jug or bowl, combine remaining ½ cup stock with cornflour until smooth. Stir into beef mixture.
5. Bring to the boil, stirring constantly. Cook for 5 mins, stirring occasionally, until sauce has thickened. Serve with mash & steamed green beans.