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  • Writer's pictureSarah Flower

Beef and Aubergine Ragout

This is delicious served on a bed of courgette spaghetti. You can also use lamb, both benefits from a slow cook, so prepare in advance and cook on low for 8-10 hours.

Serves 4

Nutritional information Per Serving

348 Kcals

17g fat

13.8g net carbohydrates

3.7g fibre

33g Protein

500g Beef, diced (you could also use lamb)

2-3 cloves of garlic, chopped

1 red onion, diced

1 aubergine, diced (with skin)

1 400g tin of chopped tomatoes

2 tbsp. sugar-free sundried tomato puree

1 tsp thyme

1 bay leaf

250ml bone stock

Seasoning to taste

  • Preheat your slow cooker following your manufacturers recommendations.

  • You can, if you prefer, seal the meat by frying in a sauté pan with a little coconut oil – if you have a sauté facility with you slow cooker/multi cooker, you can do this without having to use another pan.

  • Add all the remaining ingredients and combine well.

  • Turn to low and cook for 8-10 hours until the beef or lamb is very tender

  • Serve on a bed of courgette spaghetti.

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