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One-Pot Beef Casserole with Roasted Eggplant, Tomato and Capsicum

The Ultimate Beef Casserole Recipe Made to Impress

4

Serves

10 mins

Prep Time

2 hrs 30 mins

Cook Time

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High Iron

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Beef,

Casserole/Slow,

Dinner,

Ingredients

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1kg Quality Mark gravy beef

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1, finely chopped onion

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1 tbsp white flour

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2 cups beef stock

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1 cup red wine

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1/4 cup tomato paste

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1-2 Bay leaves

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4 sprigs fresh thyme

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3, halved lengthwise eggplant

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1, cubed red capsicum

Method

To Slow Cook Casserole

Cooktop Method

1

Preheat oven to 180°C.

2

Cut beef into 2.5cm-3cm cubes.

3

Season with salt and pepper, add 2 tbsp oil, and mix well.

4

Heat a large frypan over a medium-high heat.

5

Brown the beef in 2 or 3 batches.

6

Remove each batch and place in casserole dish.

7

Reduce heat in the pan, add a little oil, add the sliced onion, cook for 1–2 minutes, and stir occasionally.

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8

Sprinkle in the flour and stir until the onion is coated.

9

Gradually pour in stock and wine and add the tomato paste, stirring well.

10

Add the herbs, stir until the mixture boils.

11

. Add to the casserole dish, stir to combine.

12

Cover the casserole dish, place in oven, and cook until the beef is very tender.

13

Stir every 40 minutes or so, add water if needed to keep the ingredients just covered.

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14

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.

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More info

Nutrition Information per Serving (848g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

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Energy

2172 (519)kJ

Protein

64.7g

Total Fat

13.5g

Saturated Fat

5.4g

Carbs

17.7g

Sugars

13g

Sodium

200mg

Iron*

7.8mg

* Percentage of recommended daily intake (Aust/NZ)

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