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Heat the oil and brown the onions, garlic and meat. Add the celery and carrots. Add the beef stock, water and thyme.
Cover and simmer over low heat for 45 – 60 minutes or until the meat is tender. Add more water if necessary.
Add the mushrooms and butternut and cook for 15 minutes. Add green beans after 10 minutes. Stir in the mushroom sauce and heat through.
Season to taste and serve with rice or mash.
HINTS & TIPS:
Use LANCEWOOD Sauce Delight™ Pepper Sauce instead of Mushroom Sauce.
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