Italian Beef Casserole


1.2kg Diced Beef
¼ Cup (35g) Plain Flour
1 Tbsp Olive Oil
1 Large Brown Onion
2 Crushed Garlic Cloves
½ Teaspoon of dried chilli flakes
½ Cup dry red wine
400g (14 ½ Ounces) canned diced tomatoes
¼ Cup (70g) Tomato Paste
2 ½ Cups (625ml) Beef Stock
2 Bay Leaves
1 Large Red Capsicum (bell pepper) Chopped Coarsely
1 tablespoon of finely chopped oregano
⅓ Cup coarsely Chopped Fresh Basil
1 Large Aubergine, halved lengthways, sliced thickly
185g (6 ounces) swiss brown mushrooms, halved
⅓ cup loosely packed fresh Basil Leaves

Cooking Instructions

  1. Toss beef in flour to coat, shake off excess. Heat Half the oil in a large frying pan; cook beef, in batches, until browned. Transfer to 4.5litre (18 cup) slow cooker.
  2. Heat remaining oil in a slow pan, cook onion, garlic and chilli, stirring, until onion softens. Add wine; bring to the boil. Boil uncovered, until liquid reduces by half.
  3. Stir onion mixture into cooker with undrained tomatoes, paste, stock, bay leaves, capsicum, oregano and the chopped basil. Cook, covered on low, 8 hours.
  4. Add Aubergine and mushrooms to cooker for the last 30 mins of cooking time. Discard bay leaves. Season to taste.
  5. Sprinkle casserole with basil leaves to serve.
  1. Suitable to Freeze.
  2. Serve with Cream Polenta, Mashed Potato or Pasta
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