Spray a deep pot over medium-high heat with some cooking oil spray.

Season the beef with salt and black pepper and fry in two batches until lightly browned all over, remove and set aside.

Spray the pan again and add the onion, garlic, carrots and celery and fry for a few minutes to soften.

Add in the balsamic vinegar and a little bit of the stock and deglaze the pan, ensuring you scrape up any bits stuck to the bottom.

Add back in the beef (with any juices), the mushrooms, tomatoes, tomato paste, herbs, thyme, onion powder and stock.

Bring to a boil and then cover and simmer for 1 hour and 45 minutes until meat is lovely and tender.

Add the beans in for the last 20 minutes.

When casserole has cooked for the full 1 hour and 45 minutes and meat is lovely and tender.

Mix the cornstarch with a little water to make a slurry, then add this in the casserole, stirring over medium heat until thickened.

Taste and season with black pepper as needed. Sprinkle with fresh parsley.

Serve and Enjoy

Set instant pot to saute mode.

Season beef with salt and black pepper.

Once instant pot display hot add the beef in two batches and fry until lightly browned.

Remove and set aside.

Spray with more cooking oil spray and add the onion, garlic, celery and carrots fry for a few minutes until softened.

Add in the balsamic vinegar and a little of the stock and deglaze the bottom of the pan, ensuring you scrape any bit stucks to the bottom.

Add in the beef, mushrooms, mixed herbs, thyme, onion powder, chopped tomatoes, tomato paste and stock and stir to combine. (Remember you are only using 1 cup of stock for Instant Pot method).

Add lid, close valve (if not self-sealing), set instant pot to manual high pressure for 25 minutes, once it finishes cooking, let the pressure release naturally for 10 minutes and then you can remove any remaining pressure.

Remove lid, set to saute mode, stir in beans and mix the cornstarch with a little water to make a slurry, stir this into the casserole and heat on saute mode until it thickens.

Taste and season with salt and pepper as needed. Sprinkle with fresh parsley.

Serve and enjoy

Brown meat and vegetables as above, then add everything to the slow cooker (except the beans and cornstarch and cook on low for 8 hours, stir in the beans for the last hour, along with the cornstarch and leave the lid slightly ajar, this will help the gravy thicken slightly. (Note: just 1 cup (240ml) of stock is used for Slow Cooker method)

Taste and season as needed with salt and black pepper. Sprinkle with fresh parsley.

Serve and enjoy!!