Name: Hearty italian beef casserole
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Yield: 6
Ingredients: 1 kilogram chuck or blade steak, trimmed, cubed; 1/2 cup seasoned flour; 1/4 cup olive oil; 2 onions, sliced; 10 slices pancetta, halved; 1 carrot, thickly sliced (or 2 small carrots); 1 celery stalk, sliced; 3 garlic cloves; 2 400 g cans whole tomatoes; 1 cup water; 1 cup red wine; 1 bay leaf; 1/2 cup quartered artichokes; 1/3 cup olives; 1/4 cup basil leaves; cooked risoni, crusty bread to serve

Hearty italian beef casserole

Serves 6

Prep

20M

Cook

1H 20M

Total

1H 40M

Skip to Recipe

Ingredients

1 kilogram chuck or blade steak, trimmed, cubed

1/2 cup seasoned flour

1/4 cup olive oil

2 onions, sliced

10 slices pancetta, halved

1 carrot, thickly sliced (or 2 small carrots)

1 celery stalk, sliced

3 garlic cloves

2 400 g cans whole tomatoes

1 cup water

1 cup red wine

1 bay leaf

1/2 cup quartered artichokes

1/3 cup olives

1/4 cup basil leaves

cooked risoni, crusty bread to serve

Method

1.Preheat oven to moderate, 180°C.

2.Toss meat in flour, shaking off excess.

3.Heat 2 tablespoons oil in a large, flameproof casserole dish on high. Cook meat in 2 batches for 3-4 minutes, until well browned. Transfer to a plate.

4.In the same casserole dish, heat remaining oil. Saute onion, pancetta, carrot, celery and garlic for 2-3 minutes, until onion is tender.

5.Return meat to pan with tomatoes, water, wine and bay leaf, and season to taste. Bring to boil on high, stirring. Cover and bake for 1 hour.

6.Remove bay leaf. Stir in artichokes and olives. Bake for a further 5-10 minutes. Add basil leaves and serve with risoni and crusty bread.

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Ingredients

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