BEEF AND BEER CASSEROLE Preparation time: 10 minutes | Cooking time: 1 hour 400g lean topside or rump steak 1 1/2 tablespoons all-purpose flour 2 teaspoons olive iol 1 medium leek, sliced thickly 1 small red bell pepper, chopped coarsely 100g button mushrooms 1 medium tomato, peeled, chopped finely 1 cup beer 1/2 cup water 2 teaspoons no-salt-added tomato paste 1 tablespoon finely chopped fresh parsley 2 teaspoons finely chopped fresh oregano leaves

Trim all visible fat from steak; cut steak into cubes. Toss steak in flour. Heat oil in large saucepan; cook steak until browned all over. Remove steak from pan.

Add leek, bell pepper and mushrooms to pan; cook for about 5 minutes or until leek is soft.

Add steak, tomato, beer, the water and paste; bring to boil. Simmer, covered,  for 40 minutes; remove lid. Simmer for further 10 minutes or until sauce has thickened slightly and meat is tender. Stir in herbs just before serving. Serve with soft polenta or steamed baby potatoes, if desired.

Serves 2.

Per serving: 14.6g fat; 445 calories.

STORE: Casserole can be made a day ahead and refrigerated, covered.

The Healthy Heart Cookbook, The Australian Women's Weekly Cookbooks