Tasty Beef Casserole

The weather has been less that salubrious lately (by Australian standards - I realise that we have it easy compared with some of you).  Cold, wet, windy grey days have become the norm, and even the sunshine has no real warmth.  I have also had a cold for the last week or so which has made things rather unpleasant - I am over the worst of it now, but I had quite a few sleepless night coughing and spluttering, and the dreaded feverish sweats.

The August Red Tractor recipe is a very appropriate hearty stew - a Tasty Beef casserole.  Here is the calendar quote for this month:

It's so true for dogs isn't it - they get so excited when they think adventure is on the way.

This stew contains fruit chutney for additional richness - it really was good, and hit the spot on cold, wintery nights.

To make this stew, you will need:

1kg chuck steak, cubed
1/2ablespoon olive oil
2 brown onions
2 carrots
2 cloves garlic
1 tablespoon tomato paste
1 heaped tablespoon plain flour
1 lemon, zested and juiced
1 cup beef stock
400g tin tomatoes
1/2 cup sweet fruit chutney
(I also added some frozen peas)

Preheat your oven to 180 degrees Celsius.

In a large casserole dish, brown the beef in batches in the oil on the stovetop, then transfer to a plate.  Fry onions until soft.  Add carrot slices, garlic, tomato paste and flour.  Stir to combine.  Add lemon rind and juice. stock, chutney, beef pieces and tomatoes.  Season with salt and pepper to taste.  Cover and cook in the oven for two hours or until the beef is tender.

Serve with potato mash or rice.