2 tsp olive oil
480g lean beef, cut into 1cm dice
1 onion, finely diced
2 garlic cloves, crushed
2 stalks celery, diced
1 carrot, diced
6 cups salt reduced beef stock
1 tbs Worcestershire sauce
400g can diced tomatoes
1 tbs tomato paste
2 baby marrow, diced
100g green beans, cut into 1.5cm pieces
100g broccoli, cut into florets
¼ cup chopped parsley
Freshly ground pepper, to season
- Heat the oil in a large saucepan over high heat and brown the beef in batches. Set aside.
- In the same saucepan sauté the onion and garlic gently until softened. Return the beef to the saucepan with the celery and carrot, stirring until lightly coloured. Add the stock, Worcestershire sauce, tomatoes and tomato paste.Bring to the boil, reduce heat and simmer for 15 minutes.
- Add the baby marrow, beans and broccoli. Simmer until vegetables and meat are tender, about 15 minutes.
- Stir through the parsley. Season with freshly ground black pepper.