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Italian Beef Casserole
An delicious recipe inspired by Italian flavours, suitable for the oven or slow cooker.
Prep: 20 mins
Cook: 6 hours
Serves 6
Excellent source of iron
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Ingredients
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Method |
Nutrition Information Per Serving
Serving size: 380g| Energy kJ (kcal) | 1359 (324) |
| Protein (g) | 44.8 |
| Fat (g) | 8.4 |
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Saturated (g)
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3.6 |
| Carbohydrate (g) | 15.2 |
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Sugars (g)
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5.6 |
| Sodium (mg) | 355 |
| Vitamin C (mg) | 41 |
| Vitamin E (mg) | 2.4 |
| Vitamin A (ug) | 76 |
| Vitamin B12 (ug) | 6.8 |
| Vitamin B6 (mg) | 1.2 |
| Iron (mg) | 5.7 |
| Zinc (mg) | 9.9 |
| Vitamin D (ug) | N/A |
| Selenium (ug) | 10.2 |
| Fibre (g) | 5.5 |
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Comments & Reviews
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There are: 2 reviews, with an average rating of out of 5
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I have made this dish a number times. The family love it! When adding the tomatoes and cannelloni beans towards the end I also add some sliced green and black olives which gives it a lovely kick.
Posted by Kady Hedges 2014-08-15 16:06:01
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Trying it tonight
Posted by Lyn GILROY 2014-08-15 16:05:42
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Please wait|
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BEEF + LAMB NEW ZEALANDPO BOX 33 648TAKAPUNA, AUCKLAND, NEW ZEALAND
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Scatter in the onion, garlic and capsicums. 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.
Oven Cooking Instructions
Prepare the casserole as above, adding an extra 1 cup of beef stock. Cook in a lidded ovenproof dish at 180ºC for 120 minutes.Cooktop method
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.