Slow Cooker Tomato Basil Eggplant Beef
6h·Italian
Slow Cooker Tomato Basil Eggplant Beef
Ingredients
- 750g gravy beef, cut into 5cm pieces
- 2 tbsp plain flour
- 2 tbsp olive oil
- 1 medium brown onion, chopped
- 1 eggplant, halved, cut into 1cm thick slices
- 1 zucchini, halved, sliced 2 garlic cloves, thinly sliced
- 2 x 410g cans chopped tomatoes (with basil and garlic)
- 2 tbsp tomato paste
- 1/2 cup red wine
- 2/3 cup beef stock
- 1/2 cup small fresh basil leaves
- Soft polenta, to serve
Instructions
3 steps
- 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.
5 min - 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.
360 min
Progress
0 / 3 steps
