Braised beef, rosemary and mushroom casserole

Place a large flameproof casserole over medium–high heat and spray with cooking oil. Add the beef in two batches and cook for 4 to 5 minutes until browned on all sides, then remove and set aside.

Reduce the heat to medium and add the olive oil. Add the shallots or onions and carrot and cook for 5 to 6 minutes until the shallots are golden. Add the garlic, rosemary and thyme and cook for 2 minutes. Return the beef to the pan, along with the tomato sauce or passata, stock or water and lemon zest. Season to taste with salt and pepper, then stir to combine and bring to the boil. Cover, reduce the heat to low and simmer for 1 hour 30 minutes. Add the mushrooms, then simmer uncovered for another 20 to 30 minutes until the beef and mushrooms are tender.

Meanwhile, steam the zucchini for 8 to 10 minutes until tender. Transfer to a bowl, squeeze over the lemon juice and season with pepper.

Spoon the casserole into shallow bowls and serve with the zucchini to the side. Serve with cauliflower and parsnip puree if desired. Recipe can be found in the Recipes on a budget recipes book.

TIP: If you like a thicker sauce, at the end of the cooking time mix 1 tablespoon flour with 3 tablespoons of the braising liquid to make a smooth paste, then stir the paste through the sauce and cook until thickened.

SLOW COOKER TIP: Brown the beef first for the best flavour, then transfer to the slow cooker with the shallots, carrot, garlic, herbs, tomato passata, stock and lemon zest. Cook on low for 7 to 8 hours or high for 4 to 5 hours until the beef is tender. Add the mushrooms during the final 45–60 minutes so they keep their texture. Steam the zucchini separately before serving.