Beef and Vegetable Casserole

 This recipe takes some time to make, so perfect if you have some extra time on your hands (which most students do, let's be honest!) The actual preparation takes no time at all, but the slow cooking makes the beef really tender and tasty. I took this recipe from BBC Good Food (here) and didn't need to alter it too much as it's really simple and packed full of goodness (5 of your 5 a day!)1 x Pack of Casserole Beef (Steak or Diced)1 x Onion 1 x Carrot1 x Leek1 x Garlic Clove2 x Celery Sticks75g Mushrooms500ml Beef Stock2 x tbsp Tomato Puree* This may seem like too much, but to save the awkwardness of only using half a carrot (etc), make a big Casserole and Freeze the other portions for a later date!Per Serving: £1.90 (3 Servings) Add a splash of Olive Oil and Fry the chopped Onion, Leek, Carrot, Celery and Garlic in a large saucepan and cooking gently for 5 minutes. Add the Mushrooms and cook for a further 5 minutes until transparent but not browned. Remove all vegetables from the pan and set aside.Add a splash of Olive Oil and gently fry the diced Casserole Beef and then brown all over. Then return the vegetables to the pan and add the Beef Stock and Tomato Puree. Simmer on a low heat for 1 1/2 hours until tender.Ensure that you check on the Casserole every 20 minutes or so, making sure nothing is sticking to the bottom of the pan and keep everything moving - the last thing you want to do is burn it! Feel free to leave it to cook for longer if you want the beef to be more tender. Serve with Mash Potato! A super cheap student dish and a great replacement for those Sunday Roasts you might be missing!