Beef Stew with Potato and Eggplant

Ingredients

• Beef150 g
• Potato1 medium (180 g)
• Eggplant1 cup (90 g)
• Garlic1 clove (3 g)
• Tomato1/2 count (65 g)
• Oil1/2 tablespoon (5 ml)
• Beef Broth1/2 cup (120 g)

Instructions

1. 1

   Step 1

   For this recipe, the eggplants need to be soaked in salt for 10 minutes. Then wash and drain well.

2. 2

   Step 2

   This is how you remove its bitterness.

3. 3

   Step 3

   Heat the oil in a pan over high heat. In the meantime, cut the beef into bites and add salt and pepper.

4. 4

   Step 4

   Once heated, add the beef and cook for 4-5 minutes while stirring from time to time until all its sides are seared.

5. 5

   Step 5

   In the meantime, chop the garlic with the tomato. Peel and cut the potato.

6. 6

   Step 6

   Once the beef is browned, add the garlic, eggplants and tomato.

7. 7

   Step 7

   Saute with the beef for 3 minutes and then add the potato.

8. 8

   Step 8

   Add the broth and once boiling, continue cooking for 10-12 with the pot covered over low heat while stirring from time to time.

9. 9

   Step 9

   Open the pot for the last minutes so the liquid evaporates.

10. 10

    Step 10

    Remove once the beef is well cooked and the vegetables are tender.

11. 11

    Step 11

    Serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Beef Stew with Potato and Eggplant can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.