Simple beef and vegetable casserole | Women's Weekly Food

Ingredients

• 1.2 kilogram beef chuck steak, chopped coarsely
• 1/3 cup (50g) plain flour
• 1/4 cup (60ml) olive oil
• 2 brown onions (300g), cut into thick wedges
• 2 carrots (240g), chopped coarsely
• 2 stalks celery (300g), trimmed, chopped coarsely
• 1 parsnip (250g), chopped coarsely
• 1 swede (rutabaga) (225g), chopped coarsely
• 3 clove garlic, crushed
• 1/4 cup (70g) tomato paste
• 400 gram canned crushed tomatoes
• 1 cup (250ml) beef stock
• 2 dried bay leaves
• 10 sprigs fresh thyme