Slow cooker tomato, basil and eggplant beef

Slow cooker tomato, basil and eggplant beef


  • 750g gravy beef, cut into 5cm pieces
  • 2 tablespoons plain flour
  • 2 tablespoons olive oil
  • 1 medium brown onion, chopped
  • 1 eggplant, halved, cut into 1cm thick slices
  • 1 zucchini, halved, sliced 2 garlic cloves, thinly sliced
  • 2 x 410g cans chopped tomatoes (with basil and garlic)
  • 2 tablespoons tomato paste
  • 1/2 cup red wine
  • 2/3 cup Massel beef stock
  • 1/2 cup small fresh basil leaves
  • Soft polenta, to serve


    • Step 1
      Place beef and flour in a large snap-lock bag. Season. Seal. Shake to coat. Heat half the oil in a large pan over medium-high heat. Cook beef, in batches, until browned all over. Transfer to bowl of slow cooker.
    • Step 2
      Heat remaining oil in pan. Add onion, eggplant and zucchini. Cook, stirring, for 5 minutes or until onion is softened. Add garlic. Cook, stirring, for 1 minute. Transfer mixture to slow cooker. Add tomatoes, tomato paste, red wine and stock. Season with pepper. Stir to combine.
    • Step 3
      Cover with lid. Cook on low for 6 hours or until beef is very tender, stirring halfway during cooking. Stir in basil. Serve with polenta.

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