One-Pot Beef Casserole with Roasted Eggplant, Tomato and Capsicum
The Ultimate Beef Casserole Recipe Made to Impress
2 hrs 30 mins
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1kg Quality Mark gravy beef
1, finely chopped onion
1 tbsp white flour
2 cups beef stock
1 cup red wine
1/4 cup tomato paste
1-2 Bay leaves
4 sprigs fresh thyme
3, halved lengthwise eggplant
1, cubed red capsicum
To Slow Cook Casserole
Preheat oven to 180°C.
Cut beef into 2.5cm-3cm cubes.
Season with salt and pepper, add 2 tbsp 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.
Reduce heat in the pan, add a little oil, add the sliced onion, cook for 1–2 minutes, and stir occasionally.
Sprinkle in the flour and stir until the onion is coated.
Gradually pour in stock and wine and add the tomato paste, stirring well.
Add the herbs, stir until the mixture boils.
. Add to the casserole dish, stir to combine.
Cover the casserole dish, place in oven, and cook until the beef is very tender.
Stir every 40 minutes or so, add water if needed to keep the ingredients just covered.
In the last 30 minutes cooking time roast eggplant slices and red capsicum in the oven as the casserole cooks, gently stir them into the cooked casserole to serve.
Nutrition Information per Serving (848g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)