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Beef and bean casserole

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Rich and flavourful, this hearty beef and bean casserole recipe is a winter wonder.

  • Serves4
  • Cook time2 hour 15 minutes
  • Prep time10 minutes
Beef and Bean Casserole


  • 2 tbsps olive oil
  • 750g Coles Australian Beef Chuck Steak, cut into 2cm pieces
  • 1 leek, halved, thinly sliced
  • 1 carrot, peeled, coarsely chopped
  • 2 celery sticks, trimmed, thinly sliced
  • 2 garlic cloves, crushed
  • 1/2 cup (125ml) red wine
  • 1 cup (250ml) beef stock
  • 400g can crushed tomatoes
  • 2 tbsp tomato paste
  • 400g can cannellini beans, rinsed, drained
  • 4 thyme sprigs
  • 1 bunch sliverbeet, trimmed, roughly chopped
  • Coles Bakery Stone Baked White Sourdough Vienna*, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Heat half the oil in a large heavy based saucepan over medium heat. Cook half the beef, stirring, for 3 mins or until browned all over. Transfer to a plate. Repeat with the remaining beef.
  2. Step 2

    Add the leek, carrot, celery and garlic to same pan. Cook, stirring, for 5 min or until leek is soft.
  3. Step 3

    Return the beef to the pan with the wine, stock, tomato, tomato paste, beans and thyme. Bring to the boil. Reduce heat to low. Cook, covered, for 2 hours or until the beef is tender.
  4. Step 4

    Meanwhile, heat the remaining oil in a large frying pan over high heat. Add the silverbeet and cook, stirring, for 3 mins or until wilted. Season.
  5. Step 5

    Divide the beef casserole and silverbeet among serving bowls. Serve with the bread.