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Beef Casseroles

Cullen's Diced Beef Leeks Mushroom Casserole

500 gm diced lean beef
2 med onions coarsely sliced
4 x cloves garlic crushed
3 x leeks sliced
1 doz mushrooms sliced
1 x red bell pepper chop in 2 cm dice
1 tsp beef stock powder
    cornflour
    water
    salt and pepper to taste

 Method :
Lay out beef on a non-stick tray and grill under a high heat to brown.
Remove from heat and put to one side. Add beef stock and 1/4 cup water to a non stick pan, and "saute" onion and garlic. After a few minutes, add capsicum and leeks, and continue to cook for about 10mins, stirring to separate the leeks. Remove from heat. Mix in beef, mushrooms, and about 1 t salt and 1 t fresh ground black pepper or however much you prefer (after all you're the one eating it!) Spoon into an overproof casserole dish, and add additional water to cover. Cook covered at about 180deg cup for about 1 1/2 hours. 10mins before serving, thicken with cornflour if needed.
Serve with hot crusty rolls - at least I did and they seemed to go together well.