Photo of Balsamic braised beef with eggplant by WW

Balsamic braised beef with eggplant

7
7
7
SmartPoints® value per serving
Total Time
2 hr 10 min
Prep
15 min
Cook
1 hr 55 min
Serves
8
Difficulty
Moderate
Slow cooked beef makes the perfect winter warmer.

Ingredients

olive oil

2 tbs

eggplant

2 small, cut into 2cm pieces

plain flour

¼ cup(s)

trimmed beef chuck steak

800 g, (Buy 1kg, fat trimmed) cut into 3cm pieces

brown onion

1 medium, finely chopped

garlic

3 clove(s), crushed

brown sugar

2 tbs

balsamic vinegar

¼ cup(s), (60ml)

cherry tomato

500 g

tomato paste

2 tbs

red wine

125 ml, (½ cup)

fresh rosemary

1 tsp, (1 sprig) plus extra leaves to garnish

Instructions

  1. Heat half the oil in a large saucepan over high heat. Cook eggplant, stirring, in batches, for 2–3 minutes or until browned. Transfer to a plate.
  2. Place flour in a plastic bag. Add beef and shake to coat. Heat half the remaining oil in same pan over medium-high heat. Cook half the beef, stirring, for 3–4 minutes or until browned. Transfer to a plate. Repeat with remaining oil and beef.
  3. Reduce heat to medium. Cook onion and garlic, stirring, for 5 minutes or until softened. Add sugar and vinegar and cook, stirring, for 2 minutes or until sugar has dissolved. Add tomatoes and cook, stirring, for 2–3 minutes or until softened. Lightly crush tomatoes with a potato masher or the back of a fork.
  4. Return eggplant, beef and any juices to pan with paste, wine, rosemary sprig and ½ cup (125ml) water and bring to the boil. Reduce heat and simmer, covered, for 1 hour. Uncover and simmer for 30 minutes or until beef is tender (if serving 4, see Notes). Discard rosemary sprig and serve with extra leaves.

Notes

SERVING SUGGESTION: Steamed green beans, plus creamy polenta. Bring 3 cups (750ml) reduced-salt chicken stock and 1 cup (250ml) skim milk to the boil in a medium saucepan over medium heat. Reduce heat and gradually stir in 1 cup (170g) yellow polenta. Cook, stirring, for 6–8 minutes or until thickened. (Serves 4) To freeze: Transfer half the mixture to 1 large or 4 individual airtight containers (leave a 2–3cm gap at the top for expansion). Freeze for up to 3 months. Defrost in fridge overnight. Reheat in a large saucepan over medium heat, stirring, until hot.

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