Beef casserole in tomato sauce with a spinach tortino

Cook & Prep Time

2 h 30 min



Beef casserole in tomato sauce with a spinach tortino

This delicious dish is surprisingly simple – it simmers satisfyingly on the stove while you get on with other things and then enjoy the praise of your guests!


  • 480g stewing beef, cut into large chunks
  • 400g canned organic whole peeled tomatoes, pureed in a blender
  • 1 stick of celery, chopped finely
  • 1 carrot, chopped finely
  • 1 white onion, chopped finely
  • ½ glass of white or red wine
  • 450g spinach, washed and cleaned
  • chili pepper, to taste
  • extra virgin olive oil, as needed
  • 30g chopped walnuts
  • salt and pepper


Step 1

Sauté the finely-chopped onion, celery and carrot in a deep frying pan until soft. Add the meat and sear on all sides. Then add the wine and let it evaporate.

Step 2

When the wine has evaporated add the organic pureed tomatoes. Season with salt and pepper and cook over a very low heat until the beef is so tender that you can cut it with a fork.

Step 3

After about two hours, start preparing the spinach tortino. Cook the cleaned spinach in a little water for about 10 minutes. Drain and sauté in a frying pan with extra virgin olive oil and chili pepper for 5 minutes. Divide into four portions and use a small round form to make a spinach tortino - mini flan - for each portion, and sprinkle with chopped walnuts.

Serve the beef casserole piping hot with the spinach tortino on the side.