Beef and Mushroom Casserole

Ingredients
1 tbsp oil
500g diced beef
1 onion, diced
2 cloves garlic, crushed
250g mushrooms, sliced
2 large carrots, diced
1 tsp dried mixed herbs
4 tbsp tomato paste
500ml pack Campbell’s Real Stock - Beef
2 tsp cornflour

Method
1. Heat oil in a saucepan over high heat. Cook beef, in batches, until browned. Remove set aside.

2. Add onion & garlic, cook for 2 mins. Add mushrooms & beef to pan. Cook for 3 mins until mushrooms have softened.

3. Add carrots, herbs, tomato paste & 1 ½ cups stock. Bring to the boil, stirring. Reduce heat & cook for 35 mins,stirring occasionally.

4. In a jug or bowl, combine remaining ½ cup stock with cornflour until smooth. Stir into beef mixture. Bring to the boil, stirring constantly. Cook for 5 mins, stirring occasionally, until sauce has thickened. Serve with mash & steamed green beans.