Scotch Beef Ratatouille
450 g (1 lb) lean Scotch Beef braising steak, cut into chunky cubes
1 onion, peeled and cut into chunks
2 cloves garlic, crushed
397 g (approx.) can chopped tomatoes
5 ml (1 tsp) dried mixed herbs
150 ml (1/4 pt) 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]
Temperature: Gas Mark 4, 180 C, 350 F
- In a large ovenproof dish place the beef, onion, garlic, chopped tomatoes, herbs and stock. Stir and place in a pre-heated oven for 1 – 1 1/2 hours.
- Meanwhile prepare the vegetables.
- 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 plate with boiled rice and additional vegetables.