Slow-cooker tomato, basil and eggplant beef

Slow-cooker tomato, basil and eggplant beef


Take it slowly or use a pressure cooker with this two-for-one beef stew recipe.

The ingredient of Slow-cooker tomato, basil and eggplant beef

  1. 750g gravy beef, cut into 5cm pieces
  2. 2 tablespoons plain flour
  3. 2 tablespoons olive oil
  4. 1 medium brown onion, chopped
  5. 1 eggplant, halved, cut into 1cm thick slices
  6. 1 zucchini, halved, sliced 2 garlic cloves, thinly sliced
  7. 2 x 410g cans chopped tomatoes (with basil and garlic)
  8. 2 tablespoons tomato paste
  9. 1/2 cup red wine
  10. 2/3 cup Massel beef stock
  11. 1/2 cup small fresh basil leaves
  12. Soft polenta, to serve

The instruction how to make Slow-cooker tomato, basil and eggplant beef

  1. 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.
  2. 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.
  3. Cover with lid. Cook on low for 6 hours or until beef is very tender, stirring halfway during cooking. Stir in basil. Serve with polenta.

Nutritions of Slow-cooker tomato, basil and eggplant beef

calories: 440.716 calories
calories: 16 grams fat
calories: 4 grams saturated fat
calories: 20 grams carbohydrates
calories: 11 grams sugar
calories: 48 grams protein
calories: 126 milligrams cholesterol
calories: 1034.63 milligrams sodium
calories: NutritionInformation

You may also like