Italian Beef Casserole

Serves: 6
Preparation Time: 20
Cooking Time: 300


  • 1 kg chuck or boneless shin/gravy Quality Mark beef
  • 1 large onion, diced
  • 2 cloves garlic, crushed
  • 1 each red and green capsicum, chopped
  • 2 tbsp plain flour
  • 2 tbsp tomato paste
  • 1 cup Campbellā€™s Real Stock - Beef
  • 400g can diced tomatoes
  • 1 tbsp dried oregano
  • 400g can cannellini beans, well drained


  1. 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.

  2. 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.

  3. 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.


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