2 tblsps olive oil
1.2kg chuck steak, trimmed, cut into 3cm pieces
1 large onion, finely chopped
4 carrots (400g), thickly sliced diagonally
2 large stalks celery, sliced
200g button mushrooms
2 tblsps tomato paste
40g sachet French onion soup mix
2 cups beef stock
250g loaf garlic bread, coarsely chopped
Olive oil cooking spray
1⁄2 cup grated mozzarella cheese
1⁄4 cup coarsely chopped fresh parsley
Heat half the oil in a deep, flameproof casserole dish (14-cup capacity). Add beef in two batches. Cook, turning occasionally, for about 5 minutes, until browned. Remove from pan.
Heat remaining oil in same dish. Add onion, carrots and celery. Cook, stirring occasionally, for about 5 minutes, until lightly browned. Stir in mushrooms.
Return beef to dish. Season with pepper. Stir in tomato paste, soup mix and stock. Bring to boil. Cover with lid.
Cook in a slow oven (150C) for 2 hours, stirring halfway, or until beef is tender. Remove from oven. Increase oven temperature to very hot (220C).
Uncover casserole. Scatter garlic bread over the top. Spray with cooking oil. Sprinkle over cheese.
Cook uncovered in very hot oven (220C) for about 10 minutes, or until bread is crisp and cheese is melted. Remove.
Serve sprinkled with parsley.