Italian Beef Casserole

Cut beef into 2.5cm-3cm pieces and season the beef with salt and pepper. Brown the meat in a frying pan over a high heat and transfer to a slow cooker.

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.