ITALIAN CASSEROLE WITH CANNELLINI BEANS

1 kg beef chuck, blade, gravy or brisket, 3cm diced
3 tbsp oil
2 brown onions, chopped
5 cloves garlic, crushed
2 tbsp flour
1 cup red wine
750g fresh ripe tomatoes, diced
2 bay leaves
1½ cup fresh oregano
500g Swiss mushrooms, sliced
1½ cup parsley, chopped
800g tinned cannellini beans

To serve
Steamed green beans
Crusty bread
Top with shaved parmesan

Preheat oven to 160°C.
Heat 1½ tbsp oil in a heavy based pan, and brown beef evenly in 2-3 batches. Remove and place in a casserole dish.
Reduce heat to medium-low and add the remaining oil. Sauté onion and garlic. Slowly add the flour and stir for 1 min.
Add red wine and simmer until reduced by ½. Add tomatoes, bay leaves and oregano.
Stir until combined and add to the casserole.
Place in oven and cook for 2 hrs or until meat is tender. In the last 30 mins add mushrooms, parsley and beans. Adjust seasoning to taste.