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Slow Cooked Beef with Eggplant

November 26, 2013

This will warm you up on a chilly day! Scoop the savory beef and eggplant over mashed sweet potatoes. Leftovers are great the next day. The recipe comes from SlimmingWorld.com.

1 Tablespoon extra virgin olive oil
1 1/2 lbs. lean chuck steak, cut into 1-inch cubes
1 red onion, thinly sliced
4 fresh garlic cloves, minced
1 Tablespoon tomato paste
1 lb. eggplant, cut into large chunks
14 oz. can diced tomatoes
2 cups beef bouillon, hot
2 teaspoons worcestershire sauce
1 teaspoon dried thyme
4 oz. mushrooms, sliced
Kosher salt and freshly ground black pepper, to taste


  • Heat a large ovenproof casserole dish on medium heat and add oil.
  • Add beef to pan and brown pieces.
  • Transfer beef to a bowl and set aside.
  • Add onions to pan and cook 10 minutes. Add more oil if pan gets dry.
  • Add garlic and cook 1 minute more.
  • Add tomato paste and eggplant and stir to coat well.
  • Add canned tomatoes, worcestershire, thyme and beef pieces back to pan.
  • Turn up heat and add beef bouillon.
  • Bring to a boil.
  • Cover and simmer 1 1/2 hours.
  • Add mushrooms a half hour before end of cooking time.
  • Stir after cooking, taste, and season with salt and pepper as needed.
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