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Italian Casserole with Cannellini Beans
SERVES: 4 • TOTAL TIME: 2 HOURS 20 MINUTES
Ingredients:
1 kg beef brisket, 3cm diced
3 tbsp oil2 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
Shaved parmesan
Directions:
Preheat oven to 160°C.
Heat 1½ tbsp oil in a heavy based pan, and brown beef evenly in 2-3 batches. Remove and place in a casserole dish.
Reduce heat to medium-low and add the remaining oil.
Sauté onion and garlic. Slowly add the flour and stir for 1 min.
Add red wine and simmer until reduced by ½.
Add tomatoes, bay leaves and oregano.
Stir until combined and add to the casserole.
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.
Serve topped with shaved parmesan cheese, crusty bear and green beans.