Beef with aubergines and potatoes

This is a delicious Greek recipe – half-way between a shepherd’s pie and a moussaka.  The meat remains in chunks and is covered with a lovely crisp crust of potato and aubergine.

Preparation Time: 15 Mins

Cooking Time: 2 Hrs

Total Time: 2¼ Hrs

Ingredients

For 4 servings…

6 tbs               Olive oil    

1½ kgs           Beef  - casserole, cut into chunks          

1 tbs               Wine  - red 

1                    Onion  - red

2 cloves           Garlic       

1 pinch            Nutmeg     

                     Pepper  - freshly ground, black 

                     Salt          

2 tsp               Oregano    

1 tin                Tomatoes  - chopped

400 gms          Tomato purée         

1½ kg             Aubergines  - cut into thick slices

1½ kg             Potatoes  - cut into thick slices 

Method

Heat 2 tbs of the olive oil in a lidded saucepan, add the beef and brown it.  Pour in the red wine and cook for approximately 10 minutes until the meat has turned a reddish colour.

In a food processor, purée the onion and garlic.  Add to the meat with the nutmeg and oregano.  Season well with salt and pepper.

Stir in the chopped tomatoes and tomato purée.  Pour on enough water to cover the meat.  Bring to a boil, then reduce the heat to a low simmer, cover and cook for 90 minutes or until the meat is just tender - stirring occasionally.

Meanwhile, fry the aubergines and potatoes in the remaining oil until half-cooked.

Heat an oven to 220°C.  Carefully pour the meat and juices into a large baking dish.  Cover with the potato and aubergine slices.  Bake for 15—20 minutes until golden brown.

Serve from the baking dish.

Wine recommendations

A robust red wine.

Conventional

     Côtes du Rhône

Interesting

     Corbières

     Côtes du Luberon

     Crozes Hermitage