Add a touch of Italian elegance to your next casserole dish.


  • 1kg chuck or boneless shin/gravy beef, diced into 2.5 - 3cm

  • cubes

  • 1 large onion, diced

  • 2 cloves garlic, crushed

  • 1 red capsicum, chopped

  • 1 green capsicum, chopped

  • 2 tbsp plain flour

  • 2 cups beef stock

  • 2 tbsp tomato paste

  • 1 tbsp dried oregano

  • 400g can diced tomatoes

  • 400g can cannellini beans, drained


  • 1.

    Preheat the oven to 180°C. Season the beef with salt and pepper, add about 2 tablespoons of oil and mix well. Heat a large frypan over a medium-high heat. Brown the beef in 2 or 3 batches. Remove each batch and place in a casserole dish.

  • 2.

    Reduce heat in pan and add a little oil. Add the onion, garlic and capsicums, cook for 1 - 2 minutes and stir occasionally.

  • 3.

    Sprinkle in the flour and stir until the vegetables are coated. Gradually pour in the stock, stirring well. Add the tomato paste and oregano. Pour over the beef in the casserole dish and stir to combine. Cover the casserole dish, place in the oven and cook until the beef is very tender. In the last 30 minutes of cooking time, add the tomatoes and cannellini beans.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 531kj
  • Fat Total 13g
  • Saturated Fat 5g
  • Protein 66g
  • Carbohydrate 39g
  • Sugar 8g
  • Sodium 518mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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4 comments • 11 ratings
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Posted by JennyReport
For inexperienced cooks, needed to put in a cooking time to tenderise the beef prior to adding the beans.
Posted by Fiona159Report
Yummm! Family loved the flavour, very simple and very tasty!
Posted by Bella30Report
how long would you need to cook this for in a slow-cooker machine?
Posted by Report
i put it on slow for 6hrs using a slow cooker!!