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!)
What do I need ?
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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How do I make it ?
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.
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!