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slow-cooker tomato, basil and eggplant beef

4.4

(13)

www.taste.com.au
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Prep Time: 25 minutes

Cook Time: 375 minutes

Total: 400 minutes

Servings: 4

Ingredients

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Instructions

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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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