Beef Stew with Vegetables and Cheese

Ingredients

• Ground Beef200 g
• Garlic1 clove (3 g)
• Eggplant1 cup (90 g)
• Tomato1/2 count (65 g)
• Mozzarella Cheese2 slice (50 g)
• Basil6 count (3 g)
• Oil2 teaspoon (10 ml)

Instructions

1. 1

   Step 1

   For this recipe you need to marinate the sliced eggplants in salt for 10 minute. Then wash and drain.

2. 2

   Step 2

   Preheat a pan over medium-high heat. In the meantime, add salt and pepper to the beef and chop the garlic.

3. 3

   Step 3

   Once heated, add half of the oil with the garlic and beef.

4. 4

   Step 4

   Cook for 10 minutes and stir occasionally until the beef takes on a brownish color. You can add a little water to prevent it from drying out.

5. 5

   Step 5

   At the same time, place the eggplants in the preheated pan with the remaining oil over medium heat.

6. 6

   Step 6

   Cook for 5-6 minutes per side or until tender. After flipping, add sliced tomato.

7. 7

   Step 7

   Once done, remove and place the tomato on the beef stew. Cut the cheese into small pieces and add on top.

8. 8

   Step 8

   Once the cheese is melted, serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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