Beef Casserole Italian

1 kg chuck, shin or gravy beef
2 tsp SIDS CRAZY SALT
1 large onion, sliced
2 cloves garlic, minced
1 green capsicum, chopped
1 orange capsicum, chopped
2 tbsp gluten free flour
2 tbsp tomato paste
1 cup beef stock
400 g diced tomatoes
1 tbsp dried oregano
400 g can cannellini beans, drained well

Cut beef into 2 cm pieces and place in plastic bag with SIDS CRAZY SALT then shake well to coat the meat, adding more SIDS CRAZY SALT if necessary. Leave in the fridge overnight. Brown in a pan on high heat then transfer to a slow cooker.
Stir the flour, tomato paste and stock together to a smooth paste and pour over meat. Toss in the remaining ingredients and cover. Thicken with arrowroot if necessary.
Slow Cooker: Cook on LOW for 8 hours. Add beans and allow to heat through before serving.
Oven: Add an extra cup of beef stock. Cook covered at 180°C for 2 hours.
HISTORY: In 1866, Elmire Jolicoeur, a French Canadian immigrant invented the precursor of the modern casserole in Berlin, New Hampshire. The casseroles we know today are a relatively modern invention. Early casserole recipes consisted of rice that was pounded, pressed and filled with a savoury mixture of meats, such as chicken or sweetbreads. Some time around the 1870s, this sense of casserole seems to have slipped into its current sense. Cooking in earthenware containers has always been common in most nations, but the idea of casserole cooking as a one-dish meal became popular in America in the twentieth century, especially in the 1950s when new forms of lightweight metal and glass cookware appeared on the market. By the 1970s casseroles took on a less-than sophisticated image.