Give in to comfort food this winter with this delicious (and super-easy) one-pot casserole…
italian beef casserole
prep + cook time 8 hours 30 minutes * serves 6
1.2kg (2½ pounds) beef blade steak, chopped coarsely
¼ cup (35g) plain (all-purpose) flour
1 tablespoon olive oil
1 large brown onion (200g), chopped coarsely
2 cloves garlic, crushed
½ teaspoon dried chilli flakes
½ cup (125ml) dry red wine
400g (12½ ounces) canned diced tomatoes
¼ cup (70g) tomato paste
2½ cups (625ml) beef stock
2 dried bay leaves
1 large red capsicum (bell pepper) (350g), chopped coarsely
1 tablespoon finely chopped fresh oregano
⅓ cup coarsely chopped fresh basil
1 large zucchini (150g), halved lengthways, sliced thickly
185g (6 ounces) swiss brown mushrooms, halved
⅓ cup loosely packed fresh basil leaves
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 a 4.5-litre (18-cup) slow cooker.
Heat 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.
Stir onion mixture into cooker with tomatoes, paste, stock, bay leaves, capsicum, oregano and chopped basil. Cook, covered, on low, about 7½ hours.
Add zucchini and mushrooms to cooker. Cook, covered, on low, a further 30 minutes. Discard bay leaves. Season to taste. Sprinkle casserole with basil leaves to serve.
Suitable to freeze at the end of step 3 | Serving suggestion: creamy polenta, mashed potato or pasta.
Nutritional count per serving 16.8g total fat (6.2g saturated fat); 1731kJ (414 cal); 12.5g carbohydrate; 47.6g protein; 4g fibre
This recipe is from Slow Cooker: The Complete Collection by The Australian Women’s Weekly, which is available to buy online here.