Ingredients

• 2 tablespoons olive oil
• 1kg beef chuck steak, cut into 3cm pieces
• 1 large brown onion, cut into wedges
• 4 bacon rashers, coarsely chopped
• 2 garlic cloves, crushed
• 200g button mushrooms, thickly sliced
• 1/2 cup (125ml) dry red wine
• 400g can Heinz Big Red tomato soup
• 2 cups (500ml) Massel beef stock
• 1 bouquet garni
• 4 small desiree potatoes, very thinly sliced
• 50g butter, melted
• Thyme sprigs
• Steamed peas, to serve

Method

• Step 1 Preheat oven to 150°C. Heat half the oil in a large casserole pan over high heat. Add one-quarter of the beef and cook, turning occasionally, for 5 minutes or until brown all over. Transfer to a bowl. Repeat in 3 more batches with remaining beef.
• Step 2 Heat remaining oil in the pan. Add the onion, bacon and garlic and cook, stirring, for 5 minutes or until onion softens. Add the mushrooms and cook for 5 minutes or until tender. Add the beef and wine and bring to the boil. Add the Heinz big red tomato soup, beef stock and bouquet garni and bring to a simmer. Remove from heat. Bake in preheated oven, covered, for 2 hours or until beef is tender.
• Step 3 Increase oven temperature to 220°C. Combine the potato and butter in a large bowl. Season well with salt and pepper. Arrange the potato slices over the beef. Sprinkle with thyme leaves. Bake in oven for 30 minutes or until golden brown and tender.