Beef and eggplant stew

By BobLongo

Ingredients

• 2 tablespoons olive oil
• 600 g 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
• 800 g vine-ripened tomatoes, roughly chopped
• 1 long red chilli, halved lengthways
• 4 (300g) baby eggplant, chopped
• couscous, to serve

Details

Servings 1
Adapted from taste.com.au

Preparation

Step 1

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.

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Loved this super easy I put it all in the slow cooker for 4 hours.. I added a can of tomatoes with 4 large fresh tomatoes. I also added zucchini and mushrooms. I roasted the eggplant mushrooms and zucchini

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Really tasty but I substituted the eggplant for mushrooms and used tinned tomatoes. Very easy to cook and the spices give it so much flavour. Would make again.

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Really warming. Just keep a check on it and add more water to save drying out.

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This was a great recipe. I only had 2 small eggplants so I added a carrot and potato. I added the fried eggplant a bit early but this was an amazing meal and will make again. I will try this in the slow cooker next time.
It is good with brown rice.

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Good meal. I reduced the amount of eggplant and added potato and broccoli. It simmered for 2 hours so the meat was nice and tender.

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This is very nice. I didnt brown the meat, just dry fired spices then added meat. Also, sprayed eggplant with a little oil and fried. Turned out lovely. My husband had seconds!! and said it was great.

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Very tasty and easy to make. Didn't brown the meat first, just put it in the pot along with the tomatoes and the meat was really tender. Family loved it.

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I made 2 batches of this for the extended family for a Mothers Day dinner and it was very easy to make. Subtle flavours. Also served it with a dollop of natural yoghurt and chopped parsley. Will make this again.

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