One-pot beef casserole with roasted eggplant, tomato and capsicum
An Italian inspired casserole
6 - 8
Serves
10 mins
Prep Time
2 hrs 30 mins
Cook Time
Recipe author
Beef + Lamb New Zealand
Serve with creamy mashed potatoes and steamed seasonal greens for a warm and hearty meal that will impress a crowd.
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Ingredients
1kg Quality Mark gravy beef
1 onion
finely chopped
1 Tbsp white flour
2 cups beef stock
1 cup red wine
1/4 cup tomato paste
1-2 bay leaf
4 sprigs fresh thyme
3 eggplants
sliced lengthways
1 red capsicum
seeds removed and cut into rough chunks
Method
To Slow Cook Casserole
Cooktop Method
1
Preheat oven to 180°C.
2
Cut beef into 2.5cm-3cm cubes.
3
Season with salt and pepper, add 2 tbsp oil, and mix well.
4
Heat a large frypan over a medium-high heat.
5
Brown the beef in 2 or 3 batches.
6
Remove each batch and place in casserole dish.
7
Reduce heat in the pan, add a little oil, add the sliced onion, cook for 1–2 minutes, and stir occasionally.
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8
Sprinkle in the flour and stir until the onion is coated.
9
Gradually pour in stock and wine and add the tomato paste, stirring well.
10
Add the herbs, stir until the mixture boils.
11
Add to the casserole dish, stir to combine.
12
Cover the casserole dish, place in oven, and cook for 3 hours or until the beef is very tender.
13
Stir every 40 minutes or so, add water if needed to keep the ingredients just covered.
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14
30 minutes before the casserole is likely to be ready, roast the eggplant slices and red capsicum in the oven in a baking dish, gently stir them into the cooked casserole to serve.
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Nutrition Information per Serving (424g)
This nutritional analysis is based on 8 adult serves.
Energy
1092kJ (261 kcal)
Protein
32.7g
Total Fat
6.7g
Saturated Fat
2.7g
Carbs
8.5g
Dietary Fibre
5.0g
Sodium
213mg
Iron
4.5mg
Zinc
7.3mg
Vitamin B12
5.1µg
