Italian Casserole with Cannellini Beans

This recipe will go well with the following Gingin beef products: Beef Chuck, Beef Blade, Beef Gravy, Dry Aged Beef Brisket or Wet Aged Beef Brisket

Italian Casserole Recipe

Italian Casserole With Cannellini Beans

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Dinner doesn’t get any easier than this tasty slow cooked Italian Casserole. With just 20 minutes of preparation, this is a meal that you’ll definitely keep coming back to.
Course Beef
Cuisine Italian
Prep Time 20 minutes
Cook Time 2 hours
Servings 4


  • 1 kg beef chuck, blade, gravy or brisket 3cm diced
  • 3 tbsp  oil
  • 2 brown onions chopped
  • 5 cloves garlic crushed
  • 2 tbsp flour
  • 1 cup red wine
  • 750 g fresh ripe tomatoes diced
  • 2 bay leaves
  • cup fresh oregano
  • 500 g swiss mushrooms sliced
  • cup parsley chopped
  • 800g tinned cannellini beans


  • Preheat oven to 160°C.
  • Heat 1½ tbsp oil in a heavy based pan, and brown beef evenly in 2-3 batches. Remove and place in a casserole dish.
  • Reduce heat to medium-low and add the remaining oil. Sauté onion and garlic. Slowly add the flour and stir for 1 min.
  • Add red wine and simmer until reduced by ½. Add tomatoes, bay leaves and oregano.
  • Stir until combined and add to the casserole.
  • Place in oven and cook for 2 hrs or until meat is tender. In the last 30 mins add mushrooms, parsley and beans. Adjust seasoning to taste.


To Serve
  • Steamed green beans
  • Crusty bread
  • Top with shaved parmesan

Recipe and image courtesy of

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