• 750g lean stewing beef (chuck or blade steak)
  • 2 Tbsp flour, seasoned with salt and pepper
  • 2 onions, peeled and roughly chopped
  • 2 stalks celery, chopped
  • 1 carrot, peeled and chopped
  • 250g button mushrooms, halved
  • ½ cup Wattie’s Tomato Sauce
  • 2 Tbsp Lea & Perrins Worcestershire Sauce
  • 1 ½ cup salt reduced beef stock
  • chopped parsley to garnish
  1. Preheat the oven to 160°C
  2. Trim the meat of any extra fat and cut into 3cm pieces. Toss the meat in the seasoned flour.
  3. Heat a dash of oil in a frying pan and quickly brown the meat over a high heat. This is best done in 2 or 3 batches. Transfer meat to a casserole dish. Add the onions, celery, carrot and mushrooms to the frying pan and cook over medium heat for 2-3 minutes. Add to the meat.
  4. Blend together any remaining seasoned flour with Wattie’s Tomato Sauce, Lea & Perrins Worcestershire Sauce and beef stock. Pour into the frying pan and stir while bringing to the boil. Pour over the meat and vegetables. Cover and cook for 1 1/2 - 2 hours until the meat is tender. Serve with mashed potato and your favourite winter greens.

Slow Cooker Instructions:

  1. Place the browned meat into a pre-heated casserole. Add the prepared vegetables. Blend the remaining seasoned flour, tomato sauce, Lea & Perrins and beef stock together. Pour over the meat and vegetables. Cover. Cook on low for 6-7 hours.

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Rate and Review

9 Ratings

Reviews (9)

George Allbury's Rating
Helen's Rating
Russell's Review | Rating


Tania's Rating
Denyse's Review | Rating

Delicious. Easy to make.

Don's Review | Rating

Prep time: 15 minutes. yeah right

Meagan Voyce's Rating
Tash Devonshire's Review | Rating

Great easy casserole!

Roera's Rating