Italian Casserole with Cannellini Beans

Serves 4 portions

Preparation time: 20 minutes

Cooking time: 120 minutes

Ingredients

• 1 kg beef chuck, 3cm diced
• 3 tbsp oil
• 2 brown onions, chopped
• 5 cloves garlic, crushed
• 2 tbsp flour
• 1 cup red wine
• 750g fresh ripe tomatoes, diced
• 2 bay leaves
• 1½ cup fresh oregano
• 500g Swiss mushrooms, sliced
• 1½ cup parsley, chopped
• 800g tinned cannellini beans

To serve:

• Steamed green beans
• Crusty bread
• Top with shaved parmesan

Cooking Instructions:

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.
5. Stir until combined and add to the casserole.
6. 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.