Beef & Tomato Casserole

This remarkably easy dish should make your tummy very happy. Its just a few ingredients, but the flavours that come out to play are amazing. A short prep time and the left over factor make this recipe an awesome choice for your weekly repertoire.

Ingredients

600g stewing beef
1 tablespoons butter or oil
1 medium onion (sliced)
2 tablespoons garlic (minced)
1 large can diced tomatoes (approx 796 ml)
2 cans organic black beans
1 teaspoon chilli powder
½ teaspoon salt
2 tablespoons honey

Directions

Preheat oven to 350º F.
Preheat a large frying pan on medium heat. In batches, taking care not to overfill the pan, sauté the beef until lightly browned on all sides. Transfer the sautéed beef into a 9 by 13 inch casserole dish. Free up any stuck on bits in the pan with some of the juice from the canned tomato and transfer meat to the casserole dish.
Preheat a large pot on medium heat and sauté the butter and onions until nicely browned. Add the garlic and sauté for 1 minute more.
Add the diced tomatoes, black beans, chilli powder, salt and honey, stir to combine and bring to a simmer.
Transfer the tomato mixture to the casserole dish, cover with a lid or aluminium foil and place in the oven. Bake for 1 hour 15 minutes.
Serve by itself or with some steamed broccoli or cauliflower to boost your veggie consumption.

PREP 8 mins
COOK 90 mins