Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 40% off*!

*On Core & Premium 12 month plans only. Offer ends 22/04/24. See terms.
Join now
Photo of Grilled beef with bean and eggplant stew by WW

Grilled beef with bean and eggplant stew

4
Points®
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Moderate

Ingredients

Brown onion

1 medium, coarsely chopped

Eggplant

1 large, (500g), coarsely chopped

Canned diced tomatoes

400 g

Canned borlotti beans, rinsed, drained

400 g

Beef rump steak, raw

480 g, (buy 600g), fat trimmed

Vegetable mix, non-starchy, frozen

500 g, broccoli, peas, corn and bean mixture

Fresh basil

½ cup(s), small leaves

Oil spray

2 x 3 second spray(s)

Instructions

  1. Lightly spray a large saucepan with oil and heat over medium heat. Cook onion and eggplant, stirring, for 10 minutes or until softened and slightly browned, adding a little water if needed.
  2. Add tomatoes and ⅔ cup (160ml) water and bring to the boil. Reduce heat and simmer, uncovered, for 10 minutes or until eggplant is tender and sauce thickens. Stir in beans.
  3. Meanwhile, lightly spray a chargrill or barbecue with oil and preheat over high heat. Cook beef for 1-2 minutes on each side or until cooked to your liking. Cover beef with foil and set aside to rest for 5 minutes before thickly slicing.
  4. Meanwhile, boil, steam or microwave vegetable mix until just tender. Drain. Serve beef with eggplant stew and vegetables. Scatter with basil.

Notes

VARIATION: Swap borlotti beans for kidney or cannellini beans.

You might like

You might like