1. Cleaver’s organic beef chuck steak
2. Onions
3. Carrots
4. Celery
5. Plain flour
6. Tomatoes
7. Baby spinach leaves
8. Beef stock
9. Worcestershire sauce

• Preheat the oven to 180°C (160° fan-forced). Place beef in a large snap lock bag or dish, add half the oil, season and mix well. Heat a large ovenproof casserole dish over medium-high heat. Brown the beef in 2 or 3 batches, setting beef aside on a plate.
• Reduce heat to medium and add remaining oil. Add onion, carrot and celery, cook, stirring, for 4 to 5 minutes.
• Sprinkle in flour and stir until vegetables are coated. Gradually pour in stock stirring well.
• Return beef to the pan with any juices and add tomatoes and Worcestershire sauce, stirring until the mixture boils.
• After all ingredients are added, cover casserole dish place in oven and cook until beef is very tender (2 to 2 ½ hours), stirring occasionally, adding extra stock or water if necessary.
• Remove from oven, stir in baby spinach leaves and set aside, covered, for 2 minutes. Serve beef with mash and green beans, sprinkle with parsley to serve.

Recipe and image sourced from Meat and Livestock Australia.