Tuscan Beef Casserole – a delicious hearty simple dish with vegetables and white beans, it’s a firm family favourite.
600g (21oz) of lean stewing beef
1 large onion, finely chopped
3 cloves of garlic, crushed
2 sticks of celery, chopped
2 large carrots, chopped into large pieces
4 large mushrooms, sliced
1 400g (14oz) tin of chopped (diced) tomatoes
360ml (1.5 cups) of beef stock (use just 1 cup/240ml for Instant Pot or Slow Cooker method)
pinch of dried mixed herbs
2 sprigs of fresh thyme.
1 tablespoon of tomato paste (puree)
1/2 tsp of onion powder
2 tbs of balsamic vinegar
1 439g (15.5oz) can of cannellini beans or butter beans
1.5 tbs of cornstarch (cornflour)
cooking oil spray (I used olive oil)
salt and black pepper to season.
Spray a deep pot over medium-high heat with some cooking oil spray.
Season the beef with salt and black pepper and fry in two batches until lightly browned all over, remove and set aside.
Spray the pan again and add the onion, garlic, carrots and celery and fry for a few minutes to soften.
Add in the balsamic vinegar and a little bit of the stock and deglaze the pan, ensuring you scrape up any bits stuck to the bottom.
Add back in the beef (with any juices), the mushrooms, tomatoes, tomato paste, herbs, thyme, onion powder and stock.
Bring to a boil and then cover and simmer for 1 hour and 45 minutes until meat is lovely and tender.
Add the beans in for the last 20 minutes.
When casserole has cooked for the full 1 hour and 45 minutes and meat is lovely and tender.
Mix the cornstarch with a little water to make a slurry, then add this in the casserole, stirring over medium heat until thickened.
Taste and season with black pepper as needed. Sprinkle with fresh parsley.
Serve and Enjoy