2 tbsp olive oil
500g chuck steak, cut into 2-3cm chunks
1 onion, chopped
2 celery stalks, chopped
2 garlic cloves, minced
1 large carrot, chopped
1 tbsp plain flour*
1 tbsp tomato paste
2 tsp salt-reduced beef stock powder*
2 cups water
400g can crushed tomatoes
400g can white beans, rinsed and drained
You can swap:
Step 1
Heat half the oil in a large saucepan or casserole dish over medium-high heat. Cook the beef for 2-3 minutes, turning occasionally, until browned all over. Transfer to a bowl.
Step 2
Add the remaining oil to the pan and heat over medium heat. Add the onion and cook for 2 minutes, stirring occasionally.
Step 3
Add the celery, garlic and carrot and cook for 3-5 minutes or until vegetables are soft.
Step 4
Return the beef and juices to the pan along with the flour and tomato paste and mix well to combine.
Step 5
Reduce heat, add stock powder, water and tomatoes and simmer, covered, for around 2 hours, stirring occasionally, until the beef is tender.
Step 6
Stir through the beans and oregano and cook for a further 2 minutes or until heated through.
Serving suggestion: serve with brown rice or mashed potato.
© Cancer Council NSW 2024 Head Office Address: 153 Dowling Street, Woolloomooloo NSW 2011. Cancer Council NSW is registered with the Australian Taxation Office as an Income Tax Exempt Charity: Charitable Fundraising Authority No. 18521.
Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website
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