Ingredients

• 1 tablespoon olive oil
• 1kg Coles Australian Beef Chuck Casserole Steak, cut into 5cm pieces
• 1 brown onion, chopped
• 1 large carrot, coarsely chopped
• 2 sticks celery, coarsely chopped
• 1 tablespoon plain flour
• 330ml bottle apple cider
• 1 cup (250ml) beef stock
• 6 sprigs thyme
• 2 dried bay leaves
• 1 turnip, peeled, coarsely chopped
• 2 parsnips, coarsely chopped
• 150g brown mushrooms, halved
• 2 tablespoons flat-leaf parsley, finely chopped
• Coles Bakery Stone Baked Sourdough bread, to serve

Method

• Step 1 Preheat oven to 150C. Heat half the oil in a large heavy-based ovenproof saucepan over medium heat. Season beef and cook, in 2 batches, for 5 mins or until browned. Transfer to a plate.
• Step 2 Heat the remaining oil in the same pan. Cook the onion, carrot and celery for 10 mins or until lightly caramelised. Add flour and cook, stirring, for 2 mins. Gradually stir in the apple cider and stock. Add the thyme and bay leaves. Season. Bring to the boil. Cover and bake for 2 hours, adding the turnip, parsnip and mushroom in the last hour of cooking, or until the beef is tender.
• Step 3 Stir through the parsley. Serve the beef stew with the bread.