Spicy Beef Eggplant Stew: A Flavorful Comfort Dish!
A flavorful stew combining tender beef, eggplant, and aromatic spices for a comforting dish.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten Free
Ingredients
Scale
- 1 lb (450g) beef stew meat, cut into 1-inch cubes
- 2 medium eggplants, diced
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 bell pepper, chopped
- 2 cups beef broth
- 1 can (14 oz) diced tomatoes
- 2 tablespoons soy sauce
- 1 tablespoon chili paste (adjust to taste)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh cilantro, for garnish
Instructions
- In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef cubes and brown on all sides, about 5-7 minutes. Remove the beef from the pot and set aside.
- In the same pot, add the chopped onion and garlic, sautéing for 2-3 minutes until the onion is translucent.
- Add the diced eggplant and bell pepper to the pot, cooking for an additional 5 minutes until they begin to soften.
- Return the browned beef to the pot, then pour in the beef broth and diced tomatoes. Stir in the soy sauce, chili paste, ground cumin, smoked paprika, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat to low. Cover and let simmer for 1.5 to 2 hours, or until the beef is tender and the flavors have melded together.
- Taste and adjust seasoning if necessary. Serve hot, garnished with fresh cilantro.
Notes
- Adjust the amount of chili paste based on desired spiciness.
- This stew can be refrigerated for up to 3 days in an airtight container.
- For a thicker stew, let it simmer uncovered for the last 30 minutes of cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal