Slow cooking is a great way to cook a hearty meal, while you spend quality time with the family…


Serves 4-6

  • 1kg chuck or boneless shin/gravy beef
  • 1 large onion, diced
  • 2 cloves garlic, crushed
  • 1 red capsicum, chopped
  • 1 green capsicum, chopped
  • 2 tbsp plain flour
  • 2 cups beef stock
  • 2 tbsp tomato paste
  • 1 tbsp dried oregano
  • 400g can diced tomatoes
  • 400g can cannellini beans, drained


Preheat the oven to 180°C. Cut the beef into 2.5cm-3cm cubes. Season with salt and pepper, add about 2 tablespoons of oil and mix well. Heat a large frypan over a medium-high heat. Brown the beef in 2 or 3 batches. Remove each batch and place in a casserole dish.

Reduce heat in pan and add a little oil. Add the onion, garlic and capsicums, cook for 1–2 minutes and stir occasionally. Sprinkle in the flour and stir until the vegetables are coated. Gradually pour in the stock, stirring well.

Add the tomato paste and oregano. Pour over the beef in the casserole dish and stir to combine. Cover the casserole dish, place in the oven and cook until the beef is very tender. In the last 30 minutes of cooking time add the tomatoes and cannellini beans.

Cooktop method:

Place the browned beef and other ingredients in a heavy-based pot. Partially cover, keep the heat low. Simmer until the meat is very tender. Stir occasionally, adding water if needed during the cooking time to keep ingredients just covered.

In the last 30 minutes of cooking time, add the tomatoes and cannellini beans.