Family Recipe — Slow Cooked Italian Beef Casserole

Served with crispy potatoes and blanched greens... 

Our tried and tested version of this recipe is coated in lashings of stock and olive oil, with curly paper edges. Long story short, it is very well loved. Requested by family for special occasions, this Italian Beef Casserole with Crispy Potatoes suits a grumpy winter day, requires time to slow-cook in the kitchen, and a few hungry mouths to nourish.

Ophelia and Ali created their version of this dish at our recent gathering, which we served with blanched green beans rolled in shaved almonds. The inclusion of artichokes and the white wine mean this casserole recipe is wonderfully lighter than the usual gravy versions...

Serves 8. Cook time 2 hours 30 minutes.

2 tablespoons olive oil
2kgs trimmed gravy beef, cut into 3cm pieces
2 medium brown onions, sliced
4 cloves garlic, thinly sliced
1/3 cup plain flour
3/4 cup dry white wine
1.5 cups beef stock
2 fresh bay leaves
1 tablespoon lemon juice
2 teaspoons finely grated lemon rind
1/4 cup coarsely chopped fresh flat leaf parsley
250g bottle artichokes, stems attached, drained and halved
600g desiree potatoes, sliced very finely
60g butter, melted
1 clove garlic, thinly sliced

Astier de Villatte Dog Coat of Arms Plates, from $178


Preheat the oven 180 degrees.
Heat half the oil in a 3L heavy-based flameproof casserole dish.
Season beef with salt and pepper, then cook in batches until browned all over. Remove from the dish.
Heat remaining oil in the same dish, cook onions and garlic, stirring for one minute. Add flour, stirring for one minute. Add wine, stir until thickened. Add stock and bay leaves, and return beef to dish. Bring to boil.

Transfer dish to oven and bake, covered, for 1.5 hours. Remove from oven and stir in lemon juice, rind, parsley and artichokes.
Meanwhile, combine potato, butter and garlic in a large bowl. Season with salt and freshly cracked black pepper.
Increase oven temperature to 220 degrees.
Arrange potato slices evenly over beef mixture. Return to oven and cook, uncovered, for a further 30 minutes.
Serve with salad, vegetables or crusty bread.

Marguerite Platter, $289
Pride Cutlery Serving Spoon by David Mellor, $57
Clarabelle Wine Glass, $162
Pride Cutlery (3 Piece) by David Mellor, 4 Place Setting, $552
See our collection of Dining + Table objects in store, and online here.
Hopsack Linen Placemats, Moro Brown Set of Two, $162
Back to Journal