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Beef Ratatouille and Rice

Preparation: 10 mins

Cooking: 90 mins

Serves 4, costs under £7.00


  • 1 Pack Beef (440g) (Lean )
  • 1 Red onion (150g) (Medium)
  • 2 Garlic Cloves (6g)
  • 1 Can Chopped Tomatoes (400g)
  • 1 Teaspoons Mixed Herbs (1g)
  • 1 Beef Stock Cube (7g) (Reduced Salt)
  • 1 Cups Water (150ml) (Boiling)
  • 1 Red Pepper (160g)
  • 1 Green Pepper (160g)
  • 1 Courgette (150g) (Large)
  • 1 Aubergine (260g)
  • 1 Pinch Ground Black Pepper (1g) (To Taste)
  • 7 Tablespoons White Rice (260g)

Allergy Disclaimer

Always check the label of each ingredient for allergy warnings.


  1. Heat the oven to 180°C / 350°F / 160°C fan oven / gas mark 4.
  2. Cut the beef into chunky cubes.
  3. Peel and chop the onion and garlic.
  4. Dissolve the stock cube in the boiling water.
  5. Brown the beef in the oil in a frying pan over a medium to high heat.
  6. When the meat is browned, place the beef, onion, garlic, chopped tomatoes, herbs and stock in a large ovenproof dish and stir. Place in the oven for 1 to 1 1/2 hours.
  7. Wash the peppers, courgette and aubergine and chop into large chunks.
  8. Add the vegetables and black pepper to the casserole and stir. Return to the oven for 30 minutes to 1 hour until the vegetables are soft and the meat is tender.
  9. Cook the rice according to the instructions on the packet and serve with the beef ratatouille.

Nutritional Information