Italian Beef and White Bean Casserole

03 Hrs 20 Mins

Cubed Beef

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A modern twist on a beef casserole - classic Italian herbs and vegetables give this delightful dish the 'wow' factor.

Ingredients

1.6lb First Light Farms cubed Wagyu beef
2 tsp salt
Pepper
3 Tbsp olive oil
1 onion – roughly chopped or sliced
2 bell peppers (different colours) – roughly chopped
2 cloves garlic – crushed
1 Tbsp tomato paste
1 1/2 cups beef stock
2 Tbsp flour
14.5oz can diced tomatoes
1/3 cup sundried tomatoes
1/2 tsp dried oregano
1 tsp dried basil
15.5oz can cannellini beans (white kidney beans) – drained
1/2 cup pitted olives – halved
Fresh thyme and/or marjoram to garnish

Cooking Method

Preheat oven to 320°F. 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.
Fry onion, bell pepper 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.
Mix tomato paste with beef stock and flour – make a smooth paste and pour into casserole dish.
Add tomatoes, sundried tomatoes and dried herbs.
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.
Adjust seasoning to taste. Add cannellini beans, olives and fresh herbs.
Serve with fresh toasted ciabatta or creamy polenta.

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