Beef and bean stew

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.