Italian Casserole with Cannellini Beans
INGREDIENTS:
- 1 kg beef chuck, blade, gravy, or brisket, 3cm diced
- 3 tbsp oil
- 2 brown onions, chopped
- 4-6 cloves garlic, crushed
- 2 tbsp flour
- 1 cup red wine
- 750g fresh ripe tomatoes, diced
- 2 bay leaves
- 1 ½, cups fresh oregano
- 500g Swiss mushrooms, sliced
- 1 ½ cups parsley, chopped
- 2 x 400g tin cannellini beans
- Steamed green beans and crusty bread to serve. Top with shaved parmesan
SERVES: 4
- PREPARATION: 20 mins
- COOKING: 2 hrs
PROCESS:
1. Preheat oven to 160°C.
2. Heat 1½ tbsp oil in a heavy-based pan and brown beef evenly in 2-3 batches. Remove and place in a casserole dish.
3. Reduce heat to medium-low and add the remaining oil. Sauté onion and garlic. Slowly add the flour and stir for 1 min.
4. Add red wine and simmer until reduced by ½. Add tomatoes, bay leaves and oregano. Stir until combined and add to the casserole.
5. Place in oven and cook for 2 hrs or until meat is tender. In the last 30 mins, add mushrooms, parsley and beans. Adjust seasoning to taste.
TIP:
To change to a Thai beef stew, omit the beans, flour and oregano. Sauté 8 sprigs of coriander root, 3 chillies, 2 tbsp fresh ginger and 3 kaffir lime leaves. Change the red wine for beef stock. In the last 30 mins, add 1 cup coconut cream, 2 tbsp fish sauce and 3 tbsp each of brown sugar and soy sauce. Serve with Thai basil leaves and lime wedges.
