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