ONE-POT BEEF CASSEROLE WITH ROASTED EGGPLANT, TOMATO AND CAPSICUM

SERVES 4 PREPARATION TIME: 10 MINUTES COOKING TIME:

2 – 2.5 HOURS

INGREDIENTS:

1kg chuck or boneless shin/ gravy beef

1 large onion, sliced 1 tbsp plain flour

2 cups beef stock

1 cup red wine

¼ cup tomato paste

1-2 bay leaves (fresh or dried) 4 sprigs fresh thyme or small sprigs of rosemary or parsley 3 ladyfinger eggplants, halved lengthwise

1 large red capsicum, cut into large chunks

METHOD:

1. Preheat oven to 180C. Cut beef into 2.5-3cm cubes. Season with salt and pepper, add 2 tbsp oil, and mix well. Heat a large frying pan over a medium-high heat. Brown the beef in two or three batches. Remove each batch and place in casserole dish.

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

3. 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.

4. 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 of cooking time roast eggplant slices and red capsicum in the oven as the casserole cooks. Gently stir them into the cooked casserole to serve.

Cooktop method: Place the browned beef and other ingredients in a heavy-based pot. Partially cover, keep the heat low. Simmer until the meat is very tender. Stir occasionally; add water or stock if needed during the cooking time to keep ingredients well covered. In the last 30 minutes cooking time roast eggplant slices and red capsicum in the oven, gently stir them into the cooked casserole to serve.