Italian beef casserole
Protein packed beef recipes
Serves
6
Prep Time
20 mins
Cook Time
6 hrs
The beauty of Italian beef casserole is in its versatility. It’s easy to make, and you can add whatever vegetables or extra herbs you fancy, making it your own. The tomato sauce gives the dish a lovely balance of savoury and slightly sweet notes, while the Italian seasoning provides a fragrant lift. This dish is ideal for feeding a crowd or for a comforting family dinner. It’s perfect for colder evenings when you need a meal that’s satisfying and easy to prepare. Leftovers are just as delicious the next day, as the flavours continue to develop.
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1kg Quality Mark gravy beef
cut into 2.5cm pieces1 onion
diced1 garlic clove
crushed1 red capsicum
seeds removed and chopped2 Tbsp white flour
2 Tbsp tomato paste
1 cup beef stock
400g chopped tomatoes
1 Tbsp fresh oregano leaves
400g can cannellini beans
drained and rinsed
Method
Cut beef into 2.5cm-3cm pieces and season the beef with salt and pepper.
Brown the meat in a frying pan with a film of oil over a high heat and transfer to a slow cooker.
Scatter in the onion, garlic and capsicum.
Stir the flour, tomato paste and beef stock together to make a smooth paste and pour over the beef.
Add the tomatoes, scatter in the oregano and cover.
Cook on low for 6-8 hours or high for 3-5 hours.
Add the cannellini beans, stir to mix and allow to heat through before serving.
Prepare the casserole, adding an extra 1 cup of beef stock.
Cook in a lidded ovenproof dish at 180ºC for 120 minutes.
Place the browned beef and other ingredients in a heavy-based pot. Partially cover, and keeping the heat low, simmer until the meat is very tender.
Stir occasionally, adding water if needed during the cooking time to keep ingredients just covered.
In the last 30 minutes of cooking time, add the tomatoes and cannellini beans.
