Serves 3, No Count or 8sp per serving
420g Lean Diced Casserole Beef (7sp)
600g of Potatoes, Diced (12sp)
5 or 6 Carrots, Sliced
1 large Onion, Sliced
6 Beef Oxo stock cubes (1sp)
2 tsp Olive Oil (2sp)
Spray Olive Oil in a large pan and heat.
Add the beef and cook on high to seal it.
Drain any fat and add the onion and cook for a couple of minutes.
Add the carrots and potatoes and add enough hot water to cover.
Add the oxo cubes and stir.
Bring to the boil and then simmer for about 3-4 hours until the liquid reduces and it goes really thick – you know when it’s ready as you can stand a spoon in it!
Delicious the next day. Serve.