A simple recipe of slow-cooked beef pieces, red wine, eggplant and tomatoes made special
with the addition of Turkish Baharat. Served with creamy mashed potato,
this is comfort food at its best.
800g beef pieces
3 tbsp extra virgin olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1-2 tbsp Spice Fusion Turkish Baharat
4 peeled and chopped tomatoes or 1 x 400g can tomatoes
¼ cup red wine
½ cup water
1 large eggplant diced
1 tsp black pepper
½ tsp salt
Heat 1 tablespoon of oil in frying pan, add onion and cook until golden brown; add garlic and cook for
another minute. Remove from pan.
Pour remaining 2 tablespoons of oil into pan and cook beef in batches until golden brown on all sides.
Transfer onion mixture and beef to slow cooker.
Add Turkish Baharat to frying pan and cook, stirring constantly for a few seconds; pour wine into
frying pan, stir well, then reduce by half. Add to slow cooker with tomatoes, eggplant and water.
Season with salt and pepper to taste.
Cook on High for at least 4 hours.