Slow-cooked italian beef casserole

A rich, warming and filling slowcooked Italian beef casserole from Australian Women's Weekly.

  • 8 hrs 30 mins cooking
  • Serves 6
  • Print


Slow-cooked italian beef casserole
  • 1.2 kilogram beef blade steak, chopped coarsely
  • 1/4 cup (35g) plain flour
  • 1 tablespoon olive oil
  • 1 brown onion (200g), chopped coarsely
  • 2 clove garlic, crushed
  • 1/2 teaspoon dried chilli flakes
  • 1/2 cup (125ml) dry red wine
  • 400 gram canned diced tomatoes
  • 1/4 cup (70g) tomato paste
  • 2 1/2 cup (625ml) beef stock
  • 2 dried bay leaves
  • 1 red capsicum (350g), chopped coarsely
  • 1 tablespoon finely chopped fresh oregano
  • 1/3 cup coarsely chopped fresh basil
  • 1 zucchini (150g), halved lengthways, sliced thickly
  • 185 gram swiss brown mushrooms, halved
  • 1/3 cup loosely packed fresh basil leaves


Slow-cooked italian beef casserole
  • 1
    Coat beef in flour, shake off excess. Heat half the oil in large frying pan; cook beef, in batches, until browned. Transfer to 4.5-litre (18-cup) slow cooker.
  • 2
    Heat remaining oil in same pan; cook onion, garlic and chilli, stirring, until onion softens. Add wine; bring to the boil. Boil, uncovered, until liquid reduces by half.
  • 3
    Stir onion mixture into cooker with undrained tomatoes, paste, stock, bay leaves, capsicum, oregano and the chopped basil. Cook, covered, on low, 8 hours.
  • 4
    Add zucchini and mushrooms to cooker for last 30 minutes of cooking time. Discard bay leaves. Season to taste.
  • 5
    Sprinkle casserole with basil leaves to serve.

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