Basic Beef Casserole

Serves 4

1kg RQM Diced Beef
2 tbs plain flour
1/4 cup olive oil
1 large brown onion, chopped
3 medium carrots, thickly sliced diagonally
3 celery stalks, thickly sliced diagonally
2 garlic cloves, thinly sliced
1/2 cup red wine
1 1/2 cups beef stock
400g can diced tomatoes with oregano and basil
2 medium zucchini, thickly sliced diagonally
2 tsp fresh thyme leaves

Preheat oven to 150C (130C fan-forced).
Toss beef in flour to coat, shake off excess.
Heat 1tablespoon oil in a large heavy-based flameproof casserole dish over medium-high heat. Add half the beef. Cook for 3 to 4 minutes each side or until browned. Transfer to a plate.
Repeat with half of the remaining oil and the remaining beef. Transfer to a plate.
Heat remaining oil in pan, then add the onion, carrot and celery. Cook, stirring, for about 5 minutes or until onion has softened.
Add garlic. Cook, stirring, for about 1 minute or until fragrant. Add wine. Simmer for 2 minutes or until reduced by half. Add stock and tomato.
Cover. Bring to the boil. Bake for 2 hours. Add the thickly sliced zucchini.
Bake for about another hour or until beef is tender. Stir in thyme. Season to taste with salt and pepper.
Serve with mashed potato.