Ingredients
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750g gravy beef, cut into 5cm pieces
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2 tablespoons plain flour
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2 tablespoons olive oil
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1 medium brown onion, chopped
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1 eggplant, halved, cut into 1cm thick slices
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1 zucchini, halved, sliced 2 garlic cloves, thinly sliced
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2 x 410g cans chopped tomatoes (with basil and garlic)
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2 tablespoons tomato paste
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1/2 cup red wine
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2/3 cup Massel beef stock
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1/2 cup small fresh basil leaves
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Soft polenta, to serve
Method
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1Place 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.
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2Heat 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.
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3Cover with lid. Cook on low for 6 hours or until beef is very tender, stirring halfway during cooking. Stir in basil. Serve with polenta.
Source: taste.com.au
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