Beef Stew with Broccoli, Eggplants and Carrot

Ingredients

• Beef150 g
• Broccoli1 cup (90 g)
• Eggplant1 cup (90 g)
• Carrot1/2 medium (30 g)
• Garlic1/2 clove (2 g)
• Beef Broth1/2 cup (120 g)
• Cornstarch1/2 tablespoon (5 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   Add salt and pepper to taste to the beef and cut into medium pieces. In the meantime, heat the oil in a pot over high heat.

2. 2

   Step 2

   Once heated, add the beef and brown all its sides over medium heat for about 5 minutes. Season with garlic paste or powder.

3. 3

   Step 3

   At the same time, peel and slice the carrot. Cut the eggplant into pieces and cut the broccoli into small florets.

4. 4

   Step 4

   Dilute the cornstarch in some beef broth and add to the pot with the remaining broth.

5. 5

   Step 5

   Once boiling, add the eggplant and carrot. Add salt and pepper to taste.

6. 6

   Step 6

   After 6 minutes, add the broccoli and continue cooking for 5 more minutes or until well cooked. If necessary, add more liquid.

7. 7

   Step 7

   Once everything is well cooked, remove from heat and serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Beef Stew with Broccoli, Eggplants and Carrot can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.