Ingredients

2 tbsp vegetable or rice bran oil
900g beef casserole steak, (I use blade steak) trimmed, cut into 3cm pieces
2 large onions, halved, thinly sliced
2 large carrots, coarsely chopped
4 cloves garlic, peeled
1 oregano sprig, plus extra, to sprinkle
2 cups beef stock, plus 1 tablespoon extra
300g broccoli, cut into small florets
800g parsnips, peeled

Method

1. Preheat oven to 180°C/160°C fan-forced. Heat half the oil in a 2-litre (8-cup) ovenproof dish over high heat. Cook beef, in two batches, for 2 minutes or until seared. Transfer to a heatproof plate.

2. Add onion and carrot to dish; cook and stir for 5 minutes. Crush half the garlic. Add crushed garlic and oregano sprig; cook and stir for 30 seconds. Add stock.

3. Return beef to dish; bring to the boil. Cover with a tight-fitting lid or foil. Bake for 1 hour 30 minutes. Stir in broccoli. Bake, covered, for 5 minutes or until broccoli is tender. Remove from oven. Remove and discard oregano.

4. Quarter parsnips lengthways. Using a small sharp knife, remove woody centres. Chop coarsely, Steam parsnip with remaining garlic for 10-15 minutes or until tender.

5. Place in a heatproof bowl with remaining oil and extra stock. Using an electric stick mixer, puree until smooth.

6. Sprinkle casserole with extra oregano. Serve with parsnip puree.