This recipe is thanks to Meat and Livestock Australia
This recipe can be easily adapted . All you need to keep in mind is that for each kilogram of beef you’ll need 3 to 3½ cups of liquid in total (like stock, canned tomatoes etc). Swap 1 cup of stock with wine, slice the onion and omit the other vegies. In the last 30 mins cooking time roast eggplant slices and red capsicum, gently stir them into the cooked casserole to serve.