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Diced Beef Casserole (and cottage pie the next day)

Serves 8 (two meals serving 4)
  • 2 tbsp olive oil
  • 2 large onions, cut into thin wedges
  • 2 leeks, white part only, sliced
  • 2 garlic cloves, crushed
  • 4 sticks celery, trimmed, sliced
  • 2 large carrots, peeled, cut into 3cm pieces
  • 2 x 425g cans crushed tomatoes
  • 1/4 cup red wine
  • 1 cup beef stock
  • 4 Large potatos, to mash for the cottage pie topping
  • Fresh parsley leaves, to serve


  • Heat 1 tablespoon oil in a large saucepan over high heat. Cook beef in 4 batches, to maintain pan heat, stirring, until browned. Transfer to a plate.
  • Reduce heat to medium. Add remaining oil, onions, leeks, garlic, celery and carrots to pan. Cook, stirring often, for 5 minutes.
  • Return beef to pan with tomatoes, wine and stock. Bring to the boil. Reduce heat to low and simmer, covered, for 1 hour. Uncover and simmer gently, stirring occasionally, for 30 minutes or until beef is tender.
    (Alternatively, in your slow cooker, on low for 6 hours or high for 4)
  • Divide half the casserole between 4 plates. Serve with mashed potato, rice, pasta or bread, sprinkled with parsley leaves. Set aside remaining casserole to heat and top with mashed potato and cheese tomorrow for a cottage pie.

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