Beef and White Bean Stew- IGA Tasmania

Ingredients

• 1 kg beef chuck, 2-3 cm diced
• 400 g canned diced tomatoes
• 400 g canned cannellini beans, reserving the liquid
• 1 carrot, small diced
• 1 onion, diced
• 2 celery, diced
• 4 thyme sprigs
• 4 silverbeet leaves, blanched and chopped
• 3 cups water
• chilli flakes (optional)
• flour for dusting
• Preheat oven to 170C
• Season diced beef with salt and pepper, and dust with a tablespoon of flour.
• Heat a drizzle of olive oil in a casserole pot and brown the beef in batches. Transfer to a plate.
• Bring to a simmer, cover with a lid and place in the oven to cook for 1.5 hours. In the last 30 minutes, add the cannellini beans and silverbeet. Season to taste.