Slow-Cooked Italian Beef Casserole
Warm the family up with this easy slow-cooked Italian beef casserole recipe. It's hearty and full of flavour!
Ingredients
- 200 grams brown onion, chopped
- 2 cloves garlic, crushed
- 1/2 teaspoons dried chilli flakes
- 400 grams canned diced tomatoes
- 2 1/2 cups beef stock
- 1 red capsicum, chopped
- 1 tablespoons finely chopped fresh oregano
- 2/3 cup chopped fresh basil
- 1 courgettes, halved lengthways and sliced
- 185 grams Swiss brown mushrooms, halved
- 1.2 kilograms beef blade steak, chopped
- 2 leaves dried bay
- 1/4 cup tomato paste
- 1/4 cup plain flour
- 1 tablespoons olive oil
- 1/4 cup dry red wine
- 200 grams brown onion, chopped
- 2 cloves garlic, crushed
- 1/2 teaspoons dried chilli flakes
- 400 grams canned diced tomatoes
- 2 1/2 cups beef stock
- 1 red capsicum, chopped
- 1 tablespoons finely chopped fresh oregano
- 2/3 cup chopped fresh basil
- 1 courgettes, halved lengthways and sliced
- 185 grams Swiss brown mushrooms, halved
- 1.2 kilograms beef blade steak, chopped
- 2 leaves dried bay
- 1/4 cup tomato paste
- 1/4 cup plain flour
- 1 tablespoons olive oil
- 1/4 cup dry red wine
- Step 1 of 5Coat beef in flour, shake off excess. Heat half the oil in large frying pan; cook beef, in batches, until browned. Transfer to 4.5-litre (18-cup) slow cooker.
- Step 2 of 5Heat remaining oil in same pan; cook onion, garlic and chilli, stirring, until onion softens. Add wine; bring to the boil. Boil, uncovered, until liquid reduces by half.
- Step 3 of 5Stir onion mixture into cooker with undrained tomatoes, paste, stock, bay leaves, capsicum, oregano and the chopped basil. Cook, covered, on low, 8 hours.
- Step 4 of 5Add courgette and mushrooms to cooker for last 30 minutes of cooking time. Discard bay leaves. Season to taste.
- Step 5 of 5Sprinkle casserole with basil leaves to serve.
Method
- Step 1 of 5Coat beef in flour, shake off excess. Heat half the oil in large frying pan; cook beef, in batches, until browned. Transfer to 4.5-litre (18-cup) slow cooker.
- Step 2 of 5Heat remaining oil in same pan; cook onion, garlic and chilli, stirring, until onion softens. Add wine; bring to the boil. Boil, uncovered, until liquid reduces by half.
- Step 3 of 5Stir onion mixture into cooker with undrained tomatoes, paste, stock, bay leaves, capsicum, oregano and the chopped basil. Cook, covered, on low, 8 hours.
- Step 4 of 5Add courgette and mushrooms to cooker for last 30 minutes of cooking time. Discard bay leaves. Season to taste.
- Step 5 of 5Sprinkle casserole with basil leaves to serve.
Method
- Step 1 of 5Coat beef in flour, shake off excess. Heat half the oil in large frying pan; cook beef, in batches, until browned. Transfer to 4.5-litre (18-cup) slow cooker.
- Step 2 of 5Heat remaining oil in same pan; cook onion, garlic and chilli, stirring, until onion softens. Add wine; bring to the boil. Boil, uncovered, until liquid reduces by half.
- Step 3 of 5Stir onion mixture into cooker with undrained tomatoes, paste, stock, bay leaves, capsicum, oregano and the chopped basil. Cook, covered, on low, 8 hours.
- Step 4 of 5Add courgette and mushrooms to cooker for last 30 minutes of cooking time. Discard bay leaves. Season to taste.
- Step 5 of 5Sprinkle casserole with basil leaves to serve.