Italian beef casserole
Protein packed beef recipes
6
Serves
20 mins
Prep Time
6 hrs
Cook Time
Recipe author
Beef + Lamb New Zealand
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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Ingredients
1kg Quality Mark gravy beef
cut into 2.5cm pieces
1 onion
diced
1 garlic clove
crushed
1 red capsicum
seeds removed and chopped
2 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
To Slow Cook
To Oven Cook
Cooktop Method
1
Cut beef into 2.5cm-3cm pieces and season the beef with salt and pepper.
2
Brown the meat in a frying pan with a film of oil over a high heat and transfer to a slow cooker.
3
Scatter in the onion, garlic and capsicum.
4
Stir the flour, tomato paste and beef stock together to make a smooth paste and pour over the beef.
5
Add the tomatoes, scatter in the oregano and cover.
6
Cook on low for 6-8 hours or high for 3-5 hours.
7
Add the cannellini beans, stir to mix and allow to heat through before serving.
Nutrition Information per Serving (380g)
Energy
44.8
Protein
44.8g
Total Fat
8.4g
Saturated Fat
3.6g
Carbs
15.2g
Dietary Fibre
5.5g
Sodium
355mg
Iron
5.7mg
Zinc
9.9mg
Vitamin B12
6.8µg
