Slow-cooker tomato, basil and eggplant beef

Slow-cooker tomato, basil and eggplant beef

Ingredients (serves 4):

  • 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 (baby marrow), halved, sliced 2 garlic cloves, thinly sliced
  • 2 x 410g cans chopped tomatoes with basil and garlic
  • 2 tablespoons tomato paste
  • ½  cup red wine
  • 2/3 cup beef stock
  • ½ cup small fresh basil leaves



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


Nutritional Value:

  • Energy 2985kJ
  • Fat saturated 9.10g
  • Fat Total 24.70g
  • Carbohydrate sugars – 0
  • Carbohydrate Total 59.40g
  • Dietary Fibre 8.60g
  • Protein 54.50g
  • Cholesterol 122.00mg
  • Sodium 1311mg
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