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Beef and Bean Casserole
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Beef and Bean Casserole

The great thing about this casserole is that it takes very little time to prepare, and then just sits and simmers − leaving you free to chat with your guests (or help the kids with their homework!)

Makes 4
Prep Time 15 minutes
Cook Time 1 ¼ - 1 ½ hours
Ingredients
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

NUTRITION INFORMATION

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
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Whole Peeled Tomatoes in Juice

Plump, juicy, sun-ripened Italian tomatoes left on the vine to soak up the sunshine and reach their full, rich flavour.

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Tomato Purée

Smooth puréed tomato that can be used as a base to make sauces, casseroles & soups.

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Chilli Beans Hot

Nourishing kidney beans are added to a thick and rich blend of tomatoes, jalapeno peppers, onions and chilli powder. The delicious hot flavour is suitable for those looking for something hot and spicy!

Method
Step 1
1. Dice the beef chuck steak into large 3cm pieces.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Serve hot with your favourite green vegetable and some mashed potato.
Crockpot/Slow Cooker Instructions:
Step 1
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.
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Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
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
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