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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

Beef + Lamb New Zealand

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

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1kg Quality Mark gravy beef

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1 onion

finely chopped

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1 Tbsp white flour

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2 cups beef stock

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1 cup red wine

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1/4 cup tomato paste

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1-2 bay leaf

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4 sprigs fresh thyme

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3 eggplants

sliced lengthways

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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