This Italian beef casserole is all about steak, vegies and red wine cooked slow. Bellissimo!
Ingredients
Method
Preheat oven to 140°C fan-forced (160°C conventional). Put beef in a large bowl and season. Add flour and toss to coat.
Heat 1 Tbsp of the oil in a large heavy-based ovenproof saucepan over a medium-high heat. Add ½ of the beef and cook, turning occasionally, for 5 minutes or until browned all over. Transfer to a plate and repeat with remaining oil and beef.
Return beef to pan with onion and carrot. Stir in wine, tomato paste, garlic, oregano, basil, bay leaf, capers and chilli. Bring to the boil. Cover with lid and transfer to oven. Cook for 3½ hours.
Remove pan from oven. Stir through capsicum and zucchini. Cover and cook for a further 20 minutes.
Serve on a bed of polenta, sprinkled with parmesan and garnished with extra basil.
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