700 g chuck steak or gravy beef, cut into 3cm cubes
¼ cup plain flour
1 onion chopped
1 celery stalk chopped
2 carrots peeled and roughly chopped
2 parsnips peeled and roughly chopped
4 garlic cloves, crushed
2 teaspoons dried mixed herbs
3 cups salt-reduced beef stock
2 tablespoons Worcestershire sauce
400 g butter beans drained and rinsed
- Preheat the oven to 180°C (160°C fan forced). Heat 1 tablespoon olive oil in a flameproof casserole pan over medium-high heat. Dust beef with flour, shaking off the excess. Brown beef in batches for 2-3 min, set each batch aside once browned.
- Add the onion, celery, carrot and parsnip and cook for 5 min. Add garlic and cook 1 min. Return all the beef to pan and add the mixed herbs, beef stock and Worcestershire sauce. Bring to the boil, cover and transfer to the oven. Bake for 1hr 30 min, stirring once during cooking time.
- Add the butter beans to the casserole dish, cover and return to the oven for a further 10 min or until beef is tender. Stand for 10 min before serving. Serve with mashed potato or crusty bread. Garnish with oregano or chopped fresh parsley if desired.