Vege-packed Steak & Kidney Casserole

Trim any excess fat off the steak and cut into 2cm cubes.

To prepare the kidneys, halve and cut out the fatty white cores.

Slice kidneys into small bite size piece

Heat oil in a fry-pan or stove top casserole dish and cook the onion and celery on a moderate heat for a few minutes.

Add the carrot, potato and kumara, and continue cooking for several minutes.

Reduce the heat to medium.

Add the beef and kidneys and stir well.

Add the thyme and beef stock (or water), and cover the casserole before placing in the oven at 170°C for 1½ - 2 hours or until the meat is tender.

If cooking for a young baby, remove some meat, vegetables (not onion) and liquid at this stage to chop or puree.

Add the Worcestershire sauce, salt & pepper to taste, combined flour and water, stir well and cook for another 5 minutes until thickened.

Garnish with more parsley and serve in bowls with some crusty bread to mop up the sauce and some steamed green vegetables.