Slow-cooker or pressure cooker tomato, basil and eggplant beef (no onion, no garlic)

By aribear

Ingredients

• 750 g gravy beef, cut into 5cm pieces
• 2 tablespoons plain flour
• 2 tablespoons olive oil
• 1 eggplant, halved, cut into 1cm thick slices
• 1 zucchini, halved, sliced 2 garlic cloves, thinly sliced
• 2 x 410g cans chopped tomatoes
• 2 tablespoons tomato paste
• 1/2 cup red wine
• 2/3 cup Campbell's Real Stock Beef
• 1/2 cup small fresh basil leaves
• Soft polenta, to serve

Details

Servings 1
Adapted from taste.com.au

Preparation

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.

Heat remaining oil in pan. Add eggplant and zucchini. Cook, stirring, for 5 minutes. Cook, stirring, for 1 minute. Transfer mixture to slow cooker. Add tomatoes, tomato paste, red wine and stock. Season with pepper. Stir to combine.

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.

Follow steps 1 and 2, transferring to pressure cooker. Seal cooker. Place over high heat until steam escapes at a constant rate. Reduce heat to low. Cook for 45 minutes. Release steam, following manufacturer's instructions. Stir in basil. Serve.

This dish is also delicious served with cooked pasta or mashed potatoes.

Add some greens and stir in 80g baby spinach leaves just before serving.