Beef And Eggplant Stew

A cold winter night is the perfect time to indulge in a classic beef stew with eggplant for extra flavour.

The ingredient of Beef And Eggplant Stew

• 2 tablespoons olive oil
• 600g beef chuck steak trimmed cut into 4cm pieces
• 2 garlic cloves crushed
• 1 2 teaspoon ground ginger
• 1 2 teaspoon ground cinnamon
• 1 teaspoon ground turmeric
• 1 teaspoon ground paprika
• 1 teaspoon ground cumin
• 800g vine ripened tomatoes roughly chopped
• 1 long red chilli halved lengthways
• 4 300g baby eggplant chopped
• couscous to serve

The Instruction of beef and eggplant stew

• heat 2 teaspoons oil in a large saucepan over medium high heat add beef cook stirring for 6 to 8 minutes or until browned add garlic ginger cinnamon turmeric paprika and cumin cook stirring for 1 minute or until fragrant
• add tomato chilli and 1 2 cup cold water bring to the boil reduce heat to low cook covered for 1 hour remove lid cook for 20 to 25 minutes or until beef is tender and sauce has thickened
• meanwhile heat half the remaining oil in a frying pan add half the eggplant cook turning occasionally for 5 to 6 minutes or until golden repeat with remaining oil and eggplant set aside
• remove and discard chilli add eggplant to saucepan season with salt and pepper cook stirring for 3 to 4 minutes or until heated through serve with couscous

Nutritions of Beef And Eggplant Stew

calories: 337 946 calories
calories: 18 grams fat
calories: 5 grams saturated fat
calories: 8 grams carbohydrates
calories: 7 grams sugar
calories: n a
calories: 33 grams protein
calories: 93 milligrams cholesterol
calories: 95 1 milligrams sodium
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calories: nutritioninformation