Beef and eggplant stew

Tasty Beef and eggplant stew Recipe

A cold winter night is the perfect time to indulge in a classic beef stew with eggplant for extra flavour.
Beef and eggplant stew
Prep Time : 0:10 | Cook Time : 1:45 | Total Time : 1:55 | Serving : 4 person.


  • 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


  • 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.

  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    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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