facebook twitter youtube
beef
Your rating has been counted
You have already rated this recipe
Sign in to mark as favorite
Share this recipe!

Beef casserole with tomato and roasted eggplant

Serves 6
Preparation Time 20
Cooking Time 120

Ingredients

1 kgchuck or boneless shin/gravy beef
1small onion, finely chopped
2cloves garlic, crushed
2 tbspplain flour
2 cupsbeef stock
½ cupred wine
400 gcan diced tomatoes
2 tspdried oregano
2cinnamon sticks
3whole cloves
3sliced lady finger eggplants, roasted

Method

1Preheat the oven to 180°C. Cut the beef into 2.5cm-3cm cubes. Season with salt and pepper, add about 2 tablespoons of oil and mix well. Heat a large frypan over a medium-high heat. Brown the beef in 2 or 3 batches. Remove each batch and place in casserole dish.
2Reduce heat in pan and add a little oil. Add onion and garlic, cook for 1 minute and stir occasionally.
3Sprinkle in the flour and stir until the onion is coated. Gradually pour in the stock and wine, stirring well. Add the tomatoes, oregano, cinnamon and cloves. Pour over the beef in the casserole dish and stir to combine. Cover the casserole dish, place in the oven and cook until the beef is very tender. In the last 30 minutes of cooking time, add the roasted eggplant.

Tips

Cooktop method: Place the browned beef and other ingredients in a heavy-based pot. Partially cover, keep the heat low. Simmer until the beef is very tender. Stir occasionally, adding water if needed during the cooking time to keep ingredients just covered. In the last 30 minutes of cooking time, add the roasted eggplant.

User Submitted Photos

There are no user uploaded images for this recipe

Sign in to upload a photo for this recipe

0 Reviews

No reviews found for this recipe

Add your Review

Please log in to add your review

Q&A

No Q&A found for this recipe

Ask a Question

Please log in to add your question


Recipe suggessions based on what you have in your fridge.