Beef Stew with Potatoes

Serves 4

4tsp olive oil
400g lean stewing steak, cut into bite sized pieces
8tsp cornflour
2 onions, finely sliced
4 garlic cloves, crushed
200g carrots, diced
200g celery, diced
8tsp tomato puree
750ml veg stock
4 pinches of dried oregano
4 pinches of dried mixed herbs
4 large potatoes, cut into bite sized chunks
400g mushrooms

Heat the olive oil in a non stick pan.  Toss the steak in cornflour, tapping off any excess, and brown on all sides, keeping heat high.
Once browned, set aside on a plate and add the onions, garlic, carrot and celery to the pan.  Cover with a lid and cook over a gentle heat for 10 mins.
Return meat and any juices, to the pan.
Add the tomato puree, stock, dried oregano, mixed herbs and potatoes.
Turn the heat to low and gently simmer for 30 mins.  Add the mushrooms to the pan and simmer gently for a further 10 mins.