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How to make Beef and bean casserole

Yield = 4
Prep time: 0:10
Cook time: 2:15
Total time: 2:25

Ingredients

  • 2 tablespoons olive oil
  • 750g Coles Australian Beef Chuck Steak, cut into 2cm pieces
  • 1 leek, halved, thinly sliced
  • 1 carrot, peeled, coarsely chopped
  • 2 celery sticks, trimmed, thinly sliced
  • 2 garlic cloves, crushed
  • 1/2 cup (125ml) red wine
  • 1 cup (250ml) beef stock
  • 400g can crushed tomatoes
  • 2 tablespoons tomato paste
  • 400g can cannellini beans, rinsed, drained
  • 4 thyme sprigs
  • 1 bunch silverbeet, trimmed, roughly chopped
  • Coles Bakery Stone Baked White Sourdough Vienna loaf (see notes), to serve

Method

  • Step 1 Heat half the oil in a large heavy based saucepan over medium heat. Cook half the beef, stirring, for 3 mins or until browned all over. Transfer to a plate. Repeat with the remaining beef.
  • Step 2 Add the leek, carrot, celery and garlic to same pan. Cook, stirring, for 5 min or until leek is soft.
  • Step 3 Return the beef to the pan with the wine, stock, tomato, tomato paste, beans and thyme. Bring to the boil. Reduce heat to low. Cook, covered, for 2 hours or until the beef is tender.
  • Step 4 Meanwhile, heat the remaining oil in a large frying pan over high heat. Add the silverbeet and cook, stirring, for 3 mins or until wilted. Season.
  • Step 5 Divide the beef casserole and silverbeet among serving bowls. Serve with the bread.