1. Preheat oven to 170ºC.
2. Combine Gregg’s Garlic and Herb Sea Salt with flour, mix well, toss beef pieces in seasoned flour.
3. Heat a dash of oil in a non-stick frying pan, brown beef pieces, turning once. This is best done in 2-3 batches.
4. Place the browned beef in a casserole dish, add red onion, celery, capsicum and bay leaf. Pour over Wattie’s Condensed Extra Rich and Thick Tomato Soup with 1 can water, stir to combine.
5. Cover and cook for 1 1/2 - 2 hours or until the beef is tender. Season with pepper, garnish with parsley and serve with mashed potatoes seasoned with a little Gregg’s Garlic and Herb Sea Salt.
Crockpot/Slow cooker instructions:
Prepare beef following steps 2-3 and place in slow cooker. Add vegetables, Wattie’s Condensed Extra Rich and Thick Tomato Soup with 1/2 can water and bay leaf. Stir to combine and cook on LOW for approx 8 hours (refer to your user manual). Garnish and serve as directed above.