A rich and hearty beef casserole featuring tender chunks of steak simmered with pineapple, beans, and tomatoes in a sweet-savory sauce. This one-dish wonder brings comfort and warmth to the table with minimal fuss and maximum flavor. Whether baked in the oven or left to slow-cook throughout the day, it delivers a delicious, melt-in-your-mouth meal that’s perfect for family dinners or cozy weekends at home.
Ingredient Breakdown
The beauty of this dish lies in its balance of ingredients, each bringing its own contribution to the flavor profile and texture.
The beef steak forms the foundation—its robust, meaty texture becomes irresistibly tender when cooked low and slow. It soaks up the surrounding flavors and gives the casserole its hearty character.
Canned pineapple, along with its reserved juice, adds a bright acidity and natural sweetness that cuts through the richness of the meat. It provides contrast, while also tenderizing the beef as it cooks.
Canned diced tomatoes offer a savory depth and juicy body to the sauce, while the beans add protein and a creamy bite. Together, they round out the base of the dish with wholesome substance.
Soy sauce and brown sugar form the backbone of the sauce’s sweet-and-salty appeal. The soy introduces umami and seasoning, while the brown sugar brings warmth and caramel undertones that pair beautifully with the pineapple.
Cornflour, stirred in at the end, transforms the broth into a rich, velvety glaze. It adds body to the sauce and ensures it clings to every bite of beef and vegetable.
Step-by-Step Cooking Instructions
Start by combining all your ingredients—beef, onion, tomatoes, beans, pineapple with its juice, soy sauce, and brown sugar—in a large mixing bowl or directly into a casserole dish. Stir thoroughly to ensure the meat and vegetables are evenly coated in the sweet and savory marinade.
Once combined, transfer the mixture into a lidded casserole dish. Cover and bake in a preheated oven at 180°C (350°F) for around 1½ hours. This slow, even heat allows the beef to break down and become fork-tender while the flavors meld into a cohesive sauce. For an effortless alternative, cook everything in a slow cooker on low for 4 to 5 hours.
Toward the end of the cooking time, mix the cornflour with a small amount of cold water to create a smooth slurry. Stir it into the bubbling casserole and return it to the oven for a few more minutes. The sauce will thicken to a glossy consistency, coating the meat and beans beautifully.
Let the casserole rest briefly before serving, allowing the juices to settle and flavors to deepen.
Recipe Tips
Best beef cuts for casseroles:
Opt for chuck or blade steak. These cuts have just the right amount of connective tissue to become tender and juicy with long, slow cooking.
Balancing sweetness and salt:
Taste the sauce before baking. If it’s too sweet, add a splash more soy sauce; if it’s too salty, an extra tablespoon of pineapple juice or a dash of vinegar can bring balance.
Thickening without lumps:
Always dissolve the cornflour completely in cold water before adding. Stir it in gradually and cook for a few minutes until the sauce thickens to your liking.
Make-ahead advice:
Assemble the entire casserole the night before and refrigerate. The flavors will deepen overnight. Just pop it in the oven the next day.
Storage and reheating:
Leftovers keep well for up to 3 days in the fridge. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if needed.
What to Serve With This Recipe
Serve the casserole over a generous helping of creamy mashed potatoes to soak up every drop of sauce. Alternatively, spoon it over steamed white or brown rice for a classic pairing.
For something green, buttered peas or steamed green beans provide a fresh, simple side that complements the richness of the main dish. Crusty bread or warm dinner rolls are also excellent options for dipping into the sauce and turning the meal into a true comfort feast.
Creative Variations
Change up the protein by swapping the beef for diced lamb or pork shoulder—both offer excellent flavor when slow-cooked. Add vegetables like carrots, mushrooms, or capsicum for color and additional texture.
If you’re after a bolder flavor, replace the soy sauce with a smoky barbecue sauce or add a dash of Worcestershire. A pinch of chili flakes or a spoonful of hot sauce can give it a warming kick for spice lovers.
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
Yes, but be sure to add a splash of fruit juice or water to compensate for the missing liquid.
What type of beans work best in this casserole?
Canned butter beans, cannellini, or kidney beans all hold up well during baking and complement the beef’s richness.
Can I freeze the cooked casserole for later?
Absolutely. Cool completely, portion into containers, and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
How can I adapt this recipe for a stovetop version?
Simmer everything in a large, covered pot over low heat for 1½ to 2 hours, stirring occasionally. Add the cornflour slurry near the end, just as you would with the oven method.
With its sweet-savory sauce, tender beef, and simple preparation, this beef casserole is a family-friendly favorite perfect for weeknights or weekend gatherings. It’s a warm, welcoming dish that’s easy to customize and sure to satisfy. Whether served over mashed potatoes, rice, or fresh bread, it brings delicious comfort to every bite.
Ingredients
500 g beef steak, diced
1 onion, chopped
400 g canned diced tomato
225 g canned pineapple, liquid reserved
½ cup canned beans
2 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoon cornflour
Instructions
In a large mixing bowl, combine the diced beef, chopped onion, canned diced tomatoes, canned beans, soy sauce, brown sugar, and pineapple chunks along with their reserved juice. Stir everything together to coat the beef evenly in the sweet and tangy marinade.
Transfer the mixture into a casserole dish and cover with a lid or foil. Bake in a preheated oven at 180°C (350°F) for approximately 1½ hours, or until the beef is fork-tender and the flavors have melded beautifully. Alternatively, cook on low in a slow cooker for 4 to 5 hours for a hands-off option.
To finish, create a slurry by mixing cornflour with a small amount of water, then stir it into the casserole to thicken the sauce. Let it bubble for a few minutes until the sauce reaches your desired consistency.
Serve hot with creamy mashed potatoes or a bed of fluffy rice for a comforting, hearty meal.
Beef Casserole Recipe
Ingredients
- 500 g beef steak diced
- 1 onion chopped
- 400 g canned diced tomato
- 225 g canned pineapple liquid reserved
- ½ cup canned beans
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon cornflour
Instructions
- In a large mixing bowl, combine the diced beef, chopped onion, canned diced tomatoes, canned beans, soy sauce, brown sugar, and pineapple chunks along with their reserved juice. Stir everything together to coat the beef evenly in the sweet and tangy marinade.
- Transfer the mixture into a casserole dish and cover with a lid or foil. Bake in a preheated oven at 180°C (350°F) for approximately 1½ hours, or until the beef is fork-tender and the flavors have melded beautifully. Alternatively, cook on low in a slow cooker for 4 to 5 hours for a hands-off option.
- To finish, create a slurry by mixing cornflour with a small amount of water, then stir it into the casserole to thicken the sauce. Let it bubble for a few minutes until the sauce reaches your desired consistency.
- Serve hot with creamy mashed potatoes or a bed of fluffy rice for a comforting, hearty meal.
