1. Heat half the oil in a large, flameproof casserole dish (20-cup capacity). Add beef. Cook, turning occasionally, for about 8 minutes,. 2. or until browned. Remove beef. 3. Heat remaining oil in same dish. Add onion, celery and carrots. Cook, stirring, until onion is soft. Add mushrooms and paste. Cook, stirring, for 5 minutes, until mushrooms soften. Add water, wine, soup mix and thyme. Return beef. Bring to boil. Cover. 4. Cook in a moderately slow oven (160C) for about 1¾ hours, or until beef is tender. 5. Remove beef from dish. Place dish on stove. Stir in blended cornflour and water. Stir over heat until sauce boils and thickens. Return beef to dish. 6. Garnish pot roast with extra thyme. Serve with roast potatoes. ---------------------------------------------------------------------------
Nutrition
Ingredients
