Leisurely-cooked italian crimson meat casserole

• 1.2 kilogram crimson meat blade steak, chopped coarsely
• 1/4 cup (35g) easy flour
• 1 tablespoon olive oil
• 1 brown onion (200g), chopped coarsely
• 2 clove garlic, beaten
• 1/2 teaspoon dried chilli flakes
• 1/2 cup (125ml) dry crimson wine
• 400 gram canned diced tomatoes
• 1/4 cup (70g) tomato paste
• 2 1/2 cup (625ml) crimson meat stock
• 2 dried bay leaves
• 1 crimson capsicum (350g), chopped coarsely
• 1 tablespoon finely chopped original oregano
• 1/3 cup coarsely chopped original basil
• 1 zucchini (150g), halved lengthways, sliced thickly
• 185 gram swiss brown mushrooms, halved
• 1/3 cup loosely packed original basil leaves

Leisurely-cooked italian crimson meat casserole

• 1

  Coat crimson meat in flour, shake off extra. Warmth half the oil in fine frying pan; cook crimson meat, in batches, except browned. Switch to 4.5-litre (18-cup) behind cooker.

• 2

  Warmth final oil in identical pan; cook onion, garlic and chilli, stirring, except onion softens. Add wine; bring to the boil. Boil, uncovered, except liquid reduces by half.

• 3

  Lunge onion mixture into cooker with undrained tomatoes, paste, stock, bay leaves, capsicum, oregano and the chopped basil. Cook dinner, lined, on low, 8 hours.

• 4

  Add zucchini and mushrooms to cooker for final 30 minutes of cooking time. Discard bay leaves. Season to model.

• 5

  Sprinkle casserole with basil leaves to inspire.