|2 tablespoons olive oil||2 sticks celery, trimmed, sliced||2 tablespoons tomato paste|
|1kg beef chuck steak, trimmed, 3cm cubes||2 large carrots, peeled, coarsely chopped||6 sprigs fresh thyme|
|1 large onion, cut into thin wedges||2 cups Campbell’s Real Stock - Beef||2 bay leaves|
|2 leeks, trimmed, thinly sliced||400g can crushed tomatoes||2 tablespoon parsley, chopped|
|2 cloves garlic, crushed|
Preheat Bosch oven to Assist heat Beef, Stew with Meat
Heat 1 tablespoon of the oil in a large flameproof casserole dish. Add beef in four batches. Cook, stirring occasionally, for about 3 to 4 minutes, or until browned. Remove.
Add remaining oil to same dish. Add onion, leeks, garlic, carrots and celery. Cook, stirring occasionally, over medium heat until onion is soft. Return beef to dish with Campbell’s Real Stock – Beef, tomatoes, paste, thyme and bay leaves. Bring to the boil. Cover with lid.
Cook in oven following Bosch assist or at 180°C for about 1 hour and 15 minutes, or until beef is very tender.
Stir through parsley before serving.