Slow-cooked Italian Beef Casserole

clock 30 minutes + 8 hours bowl Serves 6


  • 1.2 kg beef blade steak, chopped coarsely
  • 1/4 cup(35g) plain flour
  • 1 tbsp olive oil
  • 1 brown onion (200g), chopped coarsely
  • 2 cloves garlic, crushed
  • 1/2 tsp dried chilli flakes
  • 1/2 cup (125ml) dry red wine
  • 400g can diced tomatoes
  • 1/4 cup (70g) tomato paste
  • 2 1/2 cups (625ml) beef stock
  • 2 dried bay leaves
  • 1 red capsicum, chopped coarsely
  • 1 tbsp finely chopped fresh oregano
  • 2/3 cupcoarsely chopped fresh basil
  • 1 zucchini, halved lengthways, sliced thickly
  • 185g swiss brown mushrooms, halved
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  • 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.

By Food to Love

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