Tuscan Beef Casserole

Ingredients:

• 600g (21oz) lean stewing beef
• 1 large onion, finely chopped
• 3 cloves garlic, crushed
• 2 sticks celery, chopped
• 2 large carrots, chopped into large pieces
• 4 large mushrooms, sliced
• 1 (400g/14oz) can chopped (diced) tomatoes
• 360ml (1.5 cups) beef stock (use 1 cup/240ml for Instant Pot or Slow Cooker)
• Pinch of dried mixed herbs
• 2 sprigs fresh thyme
• 1 tablespoon tomato paste (puree)
• 1/2 teaspoon onion powder
• 2 tablespoons balsamic vinegar
• 1 (439g/15.5oz) can cannellini beans or butter beans
• 1.5 tablespoons cornstarch
• Cooking oil spray (I used olive oil)
• Salt and black pepper to season
• Fresh parsley

Optional additions:

• 1 tablespoon Worcestershire sauce
• 1/4 teaspoon red pepper flakes
• 1 tablespoon chopped fresh rosemary

Instructions:

Stove Top Method:

1. Brown beef: Spray a deep pot over medium-high heat with cooking oil spray. Season beef with salt and pepper and fry in two batches until lightly browned. Remove and set aside.
2. Sauté vegetables: Spray pan again and add onion, garlic, carrots, and celery. Fry until softened.
3. Deglaze pan: Add balsamic vinegar and a little stock. Deglaze the pan, scraping up any bits stuck to the bottom.
4. Combine ingredients: Add back browned beef, mushrooms, mixed herbs, thyme, onion powder, chopped tomatoes, tomato paste, and stock.
5. Simmer: Bring to a boil, then cover and simmer for 1 hour and 45 minutes, or until meat is tender.
6. Add beans and thicken: Add beans for the last 20 minutes. Mix cornstarch with a little water to make a slurry, then add to the casserole and stir over medium heat until thickened.
7. Season and serve: Taste and season with salt and pepper. Sprinkle with fresh parsley. Serve and enjoy.

Instant Pot/Pressure Cooker Method:

1. Brown beef: Set Instant Pot to sauté mode. Season beef with salt and pepper. Brown beef in two batches. Remove and set aside.
2. Sauté vegetables: Spray with more cooking oil spray and add onion, garlic, celery, and carrots. Fry until softened.
3. Deglaze pan: Add balsamic vinegar and a little stock. Deglaze the pan.
4. Combine ingredients: Add back browned beef, mushrooms, mixed herbs, thyme, onion powder, chopped tomatoes, tomato paste, and stock. Stir to combine. Remember to use only 1 cup of stock for the Instant Pot method.
5. Cook under pressure: Add lid, close valve, set Instant Pot to manual high pressure for 25 minutes. Let pressure release naturally for 10 minutes, then remove any remaining pressure.
6. Finish and serve: Remove lid, set to sauté mode, stir in beans and cornstarch slurry. Heat until thickened. Season and serve.

Slow Cooker Method:

1. Brown meat and vegetables: Brown meat and vegetables as instructed in Stove Top Method.
2. Combine ingredients: Add everything to the slow cooker (except beans and cornstarch).
3. Cook on low: Cook on low for 8 hours. Stir in beans and cornstarch for the last hour. Leave the lid slightly ajar to help the gravy thicken.
4. Season and serve: Taste and season. Sprinkle with fresh parsley. Serve and enjoy.

Optional additions:

• For extra flavor: Add Worcestershire sauce, red pepper flakes, or chopped fresh rosemary.
• For a thicker sauce: Add an extra tablespoon of cornstarch.
• For a spicier kick: Increase the amount of red pepper flakes.

Enjoy your delicious Beef Stew!