This is a great dish to make in the slow cooker. It’s simple to assemble the night before, in the morning just place it in the slow cooker, flip the switch and dinner will be ready when you get home from work. Heaven!
A casserole will keep for up to 2 to 3 days in the refrigerator. Casseroles should be refrigerated immediately after the steam from cooking has evaporated. Place the hot casserole into a shallow container in the fridge so it cools quickly. Do not leave it to cool completely on the bench. To serve bring it slowly to the boil over a medium heat, reduce heat and simmer for about 3 minutes, or until the meat and sauce are both thoroughly hot.
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.
To cook in a Slow Cooker:
Brown the Beef well as per the recipe and place in the slow cooker. Place the garlic and capsicum in to the slow cooker with the Beef. Blend the flour with the Beef stock and tomato paste, add the oregano and diced tomatoes, add to the Beef. You may need to add a little Beef stock or water if it appears that the liquid does not cover the Beef. Cover the slow cooker with its lid, cook on Low Setting for 8-10 hours or the High Setting for 4-5 hours. Stir in the cannellini beans in the last 40 minutes of the cooking time.
The best beef steak cuts for slicing into strips for stir-frying include rump, rib eye/scotch fillet, sirloin/porterhouse/New York and oyster blade steaks. Add oil to the beef rather than adding oil to the wok – you’ll use less oil, and the meat will brown well. You can also add ingredients like a little soy or grated ginger for flavour. Use your fingers to massage the oil into the meat strips.