Serve this hearty casserole with winter vegetables.

Ingredients

• 750 grams lean chuck or cross cut blade steak
• dash oil
• 2 onions, peeled and quartered
• 4 stalks celery, trimmed, washed and sliced
• 250 grams mushrooms, wiped
• 1 cup red wine or beef stock
• 1 tblsp minced garlic
• 420 gram can condensed tomato soup

Method

1. Cut the meat into large 5 cm pieces. Heat the oil in a heat- proof casserole and brown the meat on all sides.
2. Add the onion, celery, mushrooms, wine, garlic and tomato soup.
3. Transfer to a 180 degrees Celsius oven for 1 -1¼ hours until the meat is tender. Serve with winter vegetables.