Name: Italian beef casserole
Prep time: 10 min
Cook time: 240 min
Total time: 250 min
Yield: 6
Ingredients: 1.5kg gravy beef steak, cut into 6cm pieces; Sea-salt flakes and freshly ground pepper, to season; 2 Tbsp plain flour; 2 Tbsp extra virgin olive oil; 2 brown onions, finely diced; 2 carrots, cut into 2cm-thick rounds; 750ml white wine; ¼ cup tomato paste; 2 cloves garlic, crushed; 2 sprigs oregano; 2 sprigs basil, plus extra, to garnish; 1 fresh bay leaf; 1 Tbsp baby capers; ½ long red chilli, deseeded, finely chopped; 1 small red capsicum, diced into 1cm pieces; 1 zucchini, halved lengthways, thinly sliced; Cooked polenta, to serve; Finely grated parmesan, to serve

This Italian beef casserole is all about steak, vegies and red wine cooked slow. Bellissimo!⁠

Ingredients

1.5kg gravy beef steak, cut into 6cm pieces

Sea-salt flakes and freshly ground pepper, to season

2 Tbsp plain flour

2 Tbsp extra virgin olive oil

2 brown onions, finely diced

2 carrots, cut into 2cm-thick rounds

750ml white wine

¼ cup tomato paste

2 cloves garlic, crushed

2 sprigs oregano

2 sprigs basil, plus extra, to garnish

1 fresh bay leaf

1 Tbsp baby capers

½ long red chilli, deseeded, finely chopped

1 small red capsicum, diced into 1cm pieces

1 zucchini, halved lengthways, thinly sliced

Cooked polenta, to serve

Finely grated parmesan, to serve

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.

You might also like:

Easy curry beef stew

Beef pot roast

The beginner’s guide to slow cooking: A basic beef casserole

Senior food editor Sarah Murphy Senior food editor

Sarah Murphy is a Senior Food Editor who has worked across leading Australian food magazines since 2010. She holds a Bachelor of Communications (Advertising and Public Relations) and has contributed to magazines including delicious., The Australian Women’s Weekly Food, Super Food Ideas and Woman’s Day. Sarah has also worked across multiple cookbooks for delicious. magazine and The Australian Women’s Weekly Cookbooks. Currently, Sarah is the Senior Food Editor for Better Homes and Gardens Magazine and oversees all food content, creating and developing achievable recipes for readers that still excite and impress.

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