Beefy ratatouille

Beefy ratatouille: A hearty meal for the family. Image: DNAfit.

Beefy ratatouille – It’s a French affair

French cuisine is highly regarded and known for its classic technique. However, preparing this dish is really easy and your taste buds will thank you!

Beefy ratatouille

Beefy ratatouille: A hearty meal for the family. Image: DNAfit.

Treat your family to this classic French dish. Beefy Ratatouille is a delicious meal packed with luscious Mediterranean veggies. Ratatouille originated in Provence, the Southern part of France. It is traditionally a vegetarian dish made with the nightshade vegetables like tomatoes, zucchini courgette, eggplant, garlic and onions.

We have added some delicious beef to make this recipe extra special. The tomatoes add a rich velvet texture to the dish.

Beefy Ratatouille is a hearty, flavour-packed meal that will easily become a family favourite after just one bite. And it is a clever way to ensure your family gets some veggies in their diet.

Don’t feel overwhelmed to put your hand to a French dish. French cuisine is highly regarded and known for its classic technique. However, preparing this dish is really easy and your taste buds will thank you!

Prepare Beefy Ratatouille in bulk for later use. Freeze it in an airtight container and thaw when you are ready to enjoy it. It will taste just as delicious as the day you prepared it.

For those of us counting calories, this hearty meal contains 472 calories.

Beefy ratatouille recipe

Recipe by DNAfit Course: MainCuisine: FrenchDifficulty: Easy
Servings

2

servings
Prep time

10

minutes
Cooking time

4

hours 

10

minutes
Total time

4

hours 

20

minutes

Ingredients

  • 240 g 240 stewing beef, cubed

  • 2 tablespoons 2 olive oil

  • 1 clove 1 garlic, minced

  • 4 teaspoons 4 dried rosemary, dried

  • 2 medium 2 zucchini courgette, sliced

  • 2 cups 2 eggplant, sliced

  • 2 cups 2 tinned tomatoes

  • 1 medium 1 red onion, chopped, small diced

Method

  • Pan fry the beef in half the oil until browned. Remove from the pan.
  • In the same pan, add the remaining oil, and cook the onion until caramelised.
  • Add the garlic, eggplant and zucchini to the pan, and cook for another 10 minutes.
  • Add the tinned tomatoes and beef, and leave to cook on low heat (covered) for 4 – 6 hours.

Notes

  • Nutritional Information (per serving):
    Energy: 1969kJ (472 calories)
    Carbohydrates: 21g
    Fibre: 6g
    Protein: 38g
    Fat: 27g

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