I swear, this is the yummiest beef casserole I’ve ever tasted. It may not be the prettiest dish you’ve ever seen, but wow does it make your tastebuds dance. It’s from The Australian Women’s Weekly’s Slow Cooking cookbook and it’s mega-easy to make. I served it over several days on pasta, in pies and on it’s own with a side of my Sweet Potato and Parsnip Bake. It was mind-blowingly delicious every time.
Recipe: Chilli and Brandy Beef with White Beans
6 shallots (the brown French kind)
1.2kg beef brisket, coarsely diced
1 fresh, long red chilli, chopped finely
2 cloves garlic, crushed
4 medium egg tomatoes, chopped coarsely
2 tablespoons tomato paste
1 cup beef stock
1/4 cup brandy
2 x 400g cans of cannellini beans, rinsed
METHOD: Peel shallots, leaving root ends intact; cut shallots in half lengthways. Combine shallot, beef, chilli, garlic, tomato paste, stock and brandy in a slow cooker. Cook, covered, on low, for 8 hours. Add beans, cook, covered, on high for 30 minutes. Serve.