A hearty, nourishing, and super flavorful beef stew recipe made with eggplants. Made in one pot, this is the ultimate Sunday supper.
- Diced tomatoes - Stew meat - Frozen peas - Italian parsley - Yellow onion - Jalapeno peppers - Eggplant - Chicken stock - Salt&pepper - Garlic - Vegetable oil
Place cubed stew meat on a cutting board and dry on all sides using paper towels. No seasoning necessary at this stage.
Set the Dutch oven over low heat and add the meat and quartered onion. Cover with the lid and let it cook for 1 hour (no peeking).
Continue cooking the meat for another 2 hours, stirring at the end of each hour. The meat should now be super soft.
Remove the meat, onion, and all the juices from the Dutch oven into a bowl. Cover with foil to keep warm. Do not wash the Dutch oven.
In the same Dutch oven, heat olive oil over medium heat and add chopped pepper, tomato paste, ground cumin, and paprika. Cook, stirring frequently, for 4 – 5 minutes.
Add the prepared eggplant, tomatoes, chicken stock, beef and cook until vegetables are cooked. Garnish with fresh herbs and serve!
Be sure to check out the blog post for ingredient substitutions, helpful tips, and storage instructions.
Fan of beef recipes? Check out our foolproof method for cooking the most delicious and tender Beef Tenderloin!