Beef And Bean Casserole

Serve this delicious beef and bean casserole with fresh bread to mop up all the sauce.

The ingredient of Beef And Bean Casserole

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

The Instruction of beef and bean casserole

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
add the leek carrot celery and garlic to same pan cook stirring for 5 min or until leek is soft
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
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
divide the beef casserole and silverbeet among serving bowls serve with the bread

Nutritions of Beef And Bean Casserole

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