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Slow-cooker tomato, basil and eggplant beef

Delicious & Healthy Recipes

Slow-cooker tomato, basil and eggplant beef

Ingredients

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

Instructions

Method:

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.

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.

Cover with lid. Cook on low for 6 hours or until beef is very tender, stirring halfway during cooking. Stir in basil.

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

December 08, 2021

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