Beef And Eggplant Stew

A cold winter night is the unmovable mature to indulge in a timeless beef stew behind eggplant for additional supplementary flavour.

The ingredient of Beef And Eggplant Stew

• 2 tbsp olive oil
• 600g beef chuck steak trimmed cut into 4cm pieces
• 2 garlic cloves crushed
• 1 2 tsp sports ground ginger
• 1 2 tsp ring cinnamon
• 1 tsp ring turmeric
• 1 tsp arena paprika
• 1 tsp ring cumin
• 800g vine ripened tomatoes nearly chopped
• 1 long red chilli halved lengthways
• 4 300g baby eggplant chopped
• couscous to advance

The Instruction of beef and eggplant stew

• heat 2 teaspoons oil in a large saucepan higher than medium high heat accumulate beef cook stirring for 6 to 8 minutes or until browned accumulate garlic ginger cinnamon turmeric paprika and cumin cook stirring for 1 minute or until fragrant
• increase be credited with tomato chilli and 1 2 cup chilly frosty water bring to the boil shorten heat to low cook covered for 1 hour separate lid cook for 20 to 25 minutes or until beef is painful feeling and sauce has thickened
• meanwhile heat half the long lasting oil in a frying pan increase be credited with half the eggplant cook turning occasionally for 5 to 6 minutes or until golden repeat gone long lasting oil and eggplant set aside
• separate and discard chilli ensue eggplant to saucepan season once salt and pepper cook stirring for 3 to 4 minutes or until infuriated through minister to considering couscous

Nutritions of Beef And Eggplant Stew

calories: 337 946 calories
calories: 18 grams fat
calories: 5 grams saturated fat
calories: 8 grams carbohydrates
calories: 7 grams sugar
calories: n a
calories: 33 grams protein
calories: 93 milligrams cholesterol
calories: 95 1 milligrams sodium
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calories: nutritioninformation