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  • 500 g lean beef chuck steak
  • 2 onions, peeled and cut into 2cm dice
  • 1 Tbsp paprika
  • 400 g can Wattie's Whole Peeled Tomatoes in Juice
  • ½ cup Wattie's Tomato Puree
  • 425 g can Craig's Mexican-Style Chilli Beans Medium Hot
  • 12 mushrooms, diced
  • ½ cup beef stock


1. Dice the beef chuck steak into large 3cm pieces.

2. Heat a dash of oil in a frying pan and brown the meat in two batches over a moderate to high heat and then transfer to a casserole.

3. Add the onion to the pan and cook 2-3 minutes. Sprinkle over the paprika and cook for half a minute before stirring in the Wattie’s Whole Peeled Tomatoes in juice, Wattie's Tomato Puree, Craig’s Mexican Style Chilli Beans, mushrooms and beef stock.

4. Bring to the boil and then pour over the beef. Cover and cook at 160°C for 1 1/4 hours until the meat is tender.

Serve hot with your favourite green vegetable and some mashed potato.

Crockpot/Slow Cooker Instructions:

For best results, follow steps 1-3 and place all ingredients in slow cooker, except beef stock. Cook on LOW for approx 8 hours (refer to your user manual). Serve as above.

Rate and Review

8 Ratings Beef and Bean Casserole

Reviews (8)

Sandra's Review | Rating

Very hearty, tasty winter fare, nice with garlic mash and fresh steamed greens.

Lorna's Review | Rating

This was very nice aswell as easy to prepare. I replaced the Mexican Beans with Watties Mild Chilli beans so it wasn t so spicey on those sensitive tongues.

Eileen's Rating
Sharon's Review | Rating

Loved it. Lots of flavour and texture. The best crock pot recipe I've come across to date.

jade's Review | Rating

I make this often. It's tasty and fast to prepare.

Kelly McQuinn's Review | Rating

Delicious, hearty, goes far. Make it every week.

Marama Kingi's Review | Rating

Awesome recipe, Simple and delicious.

Teal's Review | Rating

Made this for dinner last night in the slow cooker it was delicious and the kids loved it. We had it with mashed kumara and broccoli.