Traditional beef casserole with cannellini beans

Step 1
Preheat the oven to 160⁰C. Put the beef in a large bowl and season with pepper. Add flour and toss to coat. Heat 2 teaspoons oil in a large Dutch oven pot or flameproof casserole dish over medium-high heat. Cook half the beef, turning, for 3-4 minutes, until browned on all sides (the beef shouldn’t be cooked through at this point). Transfer to a plate. Repeat with another 2 teaspoons oil and the remaining beef.

Step 2
Add the remaining oil, onion, carrot, celery and garlic to the same pot and cook, stirring occasionally, for 2-3 minutes, until slightly softened.

Step 3
Add the stock, potatoes, beans, tomato paste, Worcestershire sauce, bay leaves and thyme and stir to combine. Bring to a simmer and stir through the reserved beef (with any juices).

Step 4
Cover with lid and transfer to the oven. Cook the casserole for 1 hour. Gently stir the casserole and return to the oven for 1 more hour or until the beef is very tender and the sauce has thickened.

Step 5
Remove from oven and discard the bay leaves. Divide among serving bowls and serve.

Serving suggestion: serve with a side of steamed brown rice, mashed potato or a warm crusty wholemeal bread roll.  

Food safety tip: if you are packing leftovers for lunch, keep casserole hot in a thermos or cold with an ice brick.