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Slow Cooker Tomato & Eggplant Beef

Let this rich beef stew cook away while you're busy doing other things

395 mins
14 ingredients
$5.50 / person
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Slow Cooker Tomato & Eggplant Beef


Serves = 4

  • 600g gravy beef or chuck steak, visible skin and fat removed, cut into 5cm pieces
  • 2 tbsn wholemeal plain flour
  • 2 tsp dried mixed herbs
  • 1 tbsn extra virgin olive oil
  • 1 medium onion, remove ends and papery skin then finely chopped
  • 1 medium eggplant, cut in half and cut into 1cm thick slices
  • 1 medium zucchini, cut in half and slice
  • 250g pumpkin, remove skin and cut into 1cm pieces
  • 2 garlic cloves, thinly sliced
  • 2 x 400g cans chopped tomatoes
  • 2 tbsn tomato paste (salt reduced)
  • 2/3 cup salt reduced beef stock
  • 3 medium potatoes
  • 1 tsp olive oil spread

It’s this easy

  • Place the beef, flour and mixed dried herbs in a bowl and stir well to combine
  • Heat 2 tsp oil in a large frying pan, add half of the beef and cook for a few minutes or until browned. Transfer to the slow cooker. Repeat with remaining beef.
  • Heat the remaining oil in the pan and add the garlic, onion, eggplant, zucchini and pumpkin to cook for 5 minutes or until the onion is softened. Stir often while cooking, then transfer to the slow cooker
  • Add the tomatoes, tomato paste and stock to the slow cooker and stir all ingredients to combine
  • Put on the slow cooker lid and cook for 6 hours on low or until the beef is very tender. Stir the mixture halfway during the cook. If you don't have a slow cooker, you could place all ingredients in an oven proof dish, cover and cook in a 110°c oven for the same time.
  • 25 minutes before the slow cooker is done, chop the potatoes into quarters (leave the skin on) and boil in a pot of water for 10-15 minutes or until soft. Drain the potatoes, add 1 tsp olive oil spread and mash
  • Serve the beef with the mash potato


  • Could also serve with sweet potato mash, polenta, or cous cous


Nutrition information (per serve):

  • Energy (2167kJ)
  • Protein (43.1g)
  • Total fat (17.9g)
  • Saturated fat (5.5g)
  • Carbohydrate (41.0g); Starch (21.4g), Sugars (19.6g), Added sugars (0g), Free sugars (0g)
  • Dietary fibre (11.0g)
  • Sodium (259mg)
  • Calcium (133mg)
  • Iron (6.9mg)


Contains: Gluten, Wheat, FODMAPs.
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What is healthy eating?

Eating healthy is making sure you enjoy a wide variety of foods from each of the five major food groups daily, in the amounts recommended. The five major food groups as recommended by the Australian Guide to Healthy Eating are:

  1. vegetables and legumes/bean
  2. fruit
  3. lean meats and poultry, fish, eggs, tofu, nuts and seeds, legumes/beans
  4. grain (cereal) foods, mostly wholegrain and/or high cereal fibre varieties
  5. milk, yoghurt, cheese and/or alternatives, mostly reduced fat.

Foods are grouped together because they provide similar amounts of key nutrients and eating a variety of foods from the list above helps to promote good health and reduce the risk of disease.

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Why is healthy eating important?

Your HEQ score and personalised feedback report is based on the frequency and variety of healthy core foods you usually eat. This is important because no single food contains all the nutrients we need to stay healthy. Some foods are higher in nutrients than others and people who have a lot of variety in the foods they eat are more likely to be healthy and to stay healthy. In other words, if you can eat a large variety of vegetables as opposed to only 2-3 types of vegetables, the benefits are much greater. This type of diet also helps you to feel better, think better and perform better during your usual daily activities.

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