Beef and beer casserole

Ingredients (serves 4)

• 2 tablespoons olive oil
• 750g gravy beef, trimmed, cut into 3cm cubes
• 1 medium leek, trimmed, halved, washed, sliced
• 2 garlic cloves, crushed
• 4 middle bacon rashers, trimmed, chopped
• 200g cup mushrooms, sliced
• 2 tablespoons plain flour
• 2 large desiree potatoes, peeled, chopped
• 2 dried bay leaves
• 4 sprigs fresh thyme
• 375ml bottle lager beer
• 1 1/2 cups beef stock
• Sliced crusty bread, to serve
• Method

1. Preheat oven to 180°C/160°C fan-forced. Heat half the oil in a heavy-based, flameproof casserole dish over medium-high heat. Cook beef, in batches, for 5 minutes or until browned. Transfer to a bowl.
2. Heat remaining oil in dish. Add leek, garlic, bacon and mushrooms. Cook, stirring, for 5 minutes or until onion has softened. Return beef to dish. Add flour. Cook, stirring, for 1 minute. Add potato, bay leaves and thyme.
3. Stir in beer and stock. Cover dish. Bring to the boil. Transfer to oven. Bake for 2 hours or until beef is tender. Remove and discard bay leaves. Serve with bread.