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Italian Beef and White Bean Casserole

03 Hrs 20 Mins
Diced Wagyu
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  • A modern twist on a beef casserole - classic Italian herbs and vegetables give this delightful dish the 'wow' factor.

Ingredients

  • 750g First Light diced Wagyu beef

  • 2 tsp salt
  • Pepper
  • 3 Tbsp olive oil
  • 1 onion – roughly chopped or sliced
  • 2 capsicums (different colours) – roughly chopped
  • 2 cloves garlic – crushed
  • 1 Tbsp tomato paste
  • 1 1/2 cups beef stock
  • 2 Tbsp flour
  • 400g can diced tomatoes
  • 1/3 cup sundried tomatoes
  • 1/2 tsp dried oregano
  • 1 tsp dried basil
  • 400g can cannellini beans – drained
  • 1/2 cup pitted olives – halved
  • Fresh thyme and/or marjoram to garnish

Italian beef and white bean casserole recipe

Cooking Method

  1. Preheat oven to 160°C. Season beef with salt and pepper. Pan fry in batches in hot olive oil until browned all over, remove and place in a casserole dish.
  2. Fry onion, capsicum and garlic in olive oil until onion has partially softened and garlic is fragrant. Season with 2 pinches of salt and a grind of black pepper.
  3. Mix tomato paste with beef stock and flour – make a smooth paste and pour into casserole dish.
  4. Add tomatoes, sundried tomatoes and dried herbs.
  5. Cover with a disc of baking paper (cartouche), press down onto the meat and liquids (this will help trap and develop the flavours as it cooks). Cover with a tight-fitting lid and cook for 3 hours.
  6. Adjust seasoning to taste. Add cannellini beans, olives and fresh herbs.
  7. Serve with fresh toasted ciabatta or creamy polenta.