500g blade steak, diced
1 tin tomato soup
1 onion, diced
2 carrots, sliced
2 celery sticks, sliced

Place the steak in a freezer bag together with some plain flour and some salt and pepper. Shake well to coat.

Place the steak into a casserole dish, add the onions, carrots, celery and the tin of tomato soup and stir well. Cook in a slow oven for a couple of hours, or alternatively, cook in a slow cooker on high for 4 - 5 hours (I actually did this in the slow cooker tonight and cooked it for 5 hours on high and then one hour on low). Serve with mashed potato!