This dish has been an all-time favourite of mine for as long as I can remember. Mum has been making it since I was little and although I was quite a fussy eater back in the day, I loved this casserole. Originally from Margaret Fulton's cookbook (isn't she the cutest!) we've made a couple of adjustments over the years to have this dish just how we like it. I always have mine with rice but the options are endless; it could be with pasta, used as a pie filling or enjoyed alone. It also reheats really well, bonus!
What you'll need
1kg chuck steak, diced
2 tablespoons plain flour
2 tablespoons olive oil
1 tin crushed tomatoes
2 tablespoons Worcestershire sauce
1 tablespoon vinegar
1/2 cup red wine
2 tablespoons brown sugar
1 capsicum, sliced
1 small tin kidney beans, washed
What to do
Preheat your oven to 160 degrees Celsius. Place the beef and flour in a bag with a good pinch of salt. Shake until the meat is coated. In a pan, heat the olive oil on medium heat and add the beef. Fry until browned and take off the heat.
In a large casserole dish combine the crushed tomatoes, sauce, vinegar, wine and paste. Add the meat and place in the oven. Cook for 2 hours then remove and add the capsicum and kidney beans. Return to the oven for a further 30 minutes.
This hearty casserole is so simple and packed full of flavour.