Tuscan Beef Casserole
Red wine infused casserole
5 - 6
Serves
30 mins
Prep Time
6 hrs
Cook Time
Recipe author
Allyson Gofton
This Tuscan-inspired casserole is enjoyable as is, or served under a rich Parmesan pastry pie top. To make the pies, allow the beef mixture to cool well before putting it into a large pie dish or individual dishes. Particularly tasty on a winter’s night accompanied with your favourite red wine.
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Ingredients
750g Quality Mark diced beef
Blade, chuck or gravy beef are ideal. Dice into 2-3cm chunks.
1 eggplant
chopped
1 onion
finely chopped
2-3 garlic cloves
chopped
1 red capsicum
chopped
1/4 cup black olives
pitted and chopped
1/4 cup sun-dried tomatoes
chopped
1 Tbsp capers
1 teaspoon dried oregano
1/4 cup tomato paste
2 Tbsp white flour
1 1/2 cups beef stock
1/4 cup red wine
defrosted puff pastry
Method
To Slow Cook Filling
Oven Cooking Option
To Assemble Pie
1
Turn the slow cooker on to low to pre-warm while preparing the ingredients.
2
If wishing to brown the meat then do so in batches in a frying pan with a film of oil over a high heat.
3
Add another film of oil to the pan and quickly brown the eggplant.
4
Gently sweat the onion and garlic in the same pan.
5
Into the pre-warmed slow cooker put the meat, eggplant, capsicum, onion, olives, sun-dried tomatoes, garlic, capers and oregano.
6
In a jug, mix together the tomato paste, flour, stock and wine to make a smooth mix.
7
Pour into the slow cooker and stir to mix all the ingredients evenly together and cover with the lid.
8
Cook on low for 6–8 hours or on high for 3–5 hours.
9
Serve with seasonal vegetables or make into pies using the rich Parmesan pastry (see following tab).
Nutrition Information per Serving (479g)
This dish is packed with iron, zinc and vitamin B12 contributing to immunity and energy levels.
Energy
2612kJ (624 kcal)
Protein
38g
Total Fat
46g
Saturated Fat
23.8g
Carbs
11.2g
Dietary Fibre
g
Sodium
447mg
Iron
4.2mg
Zinc
7.9mg
Vitamin B12
5.7µg
