- 750g Quality Mark diced beef (blade steak, chuck steak or gravy beef are ideal). Diced into 2-3cm chunks.
- 1 diced eggplant
- 1 diced red capsicum
- 1 diced onion
- ¼ cup chopped black olives
- ¼ cup chopped sun-dried tomatoes
- 2-3 tsp garlic cloves
- 1 tbsp capers
- 1 tbsp oregano
- ¼ cup tomato paste
- 2 tbsp white flour
- 1½ cups beef stock
- ¼ cup red wine
To slow-cook filling:
Turn the slow cooker onto low to pre-warm while preparing the ingredients.
If wishing to brown the ingredients: Brown the meat, eggplant, capsicum and onion in a dash of oil in a hot frying-pan. This is best done in batches.
Into the pre-warmed slow cooker put the meat, eggplant, capsicum, onion, olives, sun-dried tomatoes, garlic, capers and oregano.
In a jug, mix together the tomato paste, flour, stock and wine to make a smooth mix.
Pour into the slow cooker and stir to mix all the ingredients evenly together and cover with the lid.
Cook on low for 6–8 hours or on high for 3–5 hours.
Serve with seasonal vegetables.
Cook, covered in an ovenproof casserole dish in a pre-heated 160°C oven for 1½ to 2 hours or until the meat is tender.
This recipe can also be made into pies using your favourite pastry recipe or ready-made puff pastry. See one of our meat pie recipes for pastry method.
Source: Beef + Lamb NZ with permission