Name: Slow-cooked italian beef casserole
Cook time: 510 min
Total time: 510 min
Yield: 6
Ingredients: 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

Ingredients

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

Method

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.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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