Scotch Beef Ratatouille
450 g lean Scotch Beef PGI braising steak, cut into chunky cubes
1 tbsp olive oil
1 onion, peeled and cut into chunks
2 cloves garlic, crushed
397 g (approx) can chopped tomatoes
1 tsp dried mixed herbs
150 ml stock
1 red pepper, deseeded and cut into large chunks
1 green pepper, deseeded and cut into large chunks
1 courgette, cut into large chunks
1 small aubergine, cut into large chunks
Preheat the oven to 180°C.
- In a large ovenproof dish heat the oil and brown the beef in batches then put it all back in the dish.
- Add the onion, garlic, chopped tomatoes, herbs and stock. Stir and place in a preheated oven for 1 – 1 ½ hours.
- Remove the casserole from the oven and stir in the vegetables. Season and return to the oven for 30 – 60 minutes, until the vegetables are soft and the meat is tender.
Serve piled on a plate with boiled rice and additional vegetables if you want.