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Tuscan beef casserole
without browning 15-20 minutes, with browning 25-30 minutes
low 6-8 hours, high 3-5 hours
5-6

This Tuscan-inspired casserole is enjoyable as is or nestled under a rich Parmesan pastry pie top. To make the pies, allow the beef to cook well before putting it into a large pie dish or individual dishes. Particularly tasty on a winter's night accompanied with a gutsy red wine.
Ingredients
- 750 grams lean beef for casseroling
- 1 medium-sized eggplant
- 1 red capsicum, diced
- 1 onion, peeled and diced
- ¼ cup pitted black olives, chopped
- ¼ cup sun-dried tomatoes, chopped
- 2-3 teaspoons minced garlic
- 1 tablespoon capers
- 1 tablespoon chopped fresh oregano
- ¼ cup tomato paste
- 2 tablespoons flour
- 1½ cups beef stock
- ¼ cup red wine
Method
- Turn the slow cooker on to low to pre-warm while gathering and preparing the ingredients.
- Cut the beef into 2-3cm pieces and the eggplant into 1cm dice. There is no need to peel it.
- If wishing to brown the ingredients then brown the meat, eggplant, capsicum and onion, olives, sun-dried tomatoes, garlic, capers and oregano.
- In a jug, mix together the tomato paste, flour, stock and wine to make a smooth mix. Pour into the slow cooker and stir to mix all the ingredients evenly together and cover with the lid.
- Cook on low for 6-8 hours or on high for 3-5 hours.
- Serve with seasonal vegetables or create into pies using the rich Parmesan pastry recipe.
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