Savory Stewed Beef with Eggplant, Tomatoes, and Peppers

Fragrant, juicy, appetizing, soft — a holiday every day. Stewed beef with eggplant and tomatoes in a frying pan will decorate any table. With this dish you are guaranteed an unforgettable lunch or dinner. Meat and vegetables are soaked in juices from each other and create a wonderful tandem. And cooking couldnʼt be easier!
cook time: 1h 40 min
Hazel Farrow
Savory Stewed Beef with Eggplant, Tomatoes, and Peppers

Nutrition Facts (per serving)

148
Calories
13g
Fat
2g
Carbs
10g
Protein

Ingredients (6 portions)

Basic:

Fillet of beef 800 g
Meat broth 200 ml
Tomatoes 150 g
Eggplant 1 pc
bell pepper 1 pc
Onion 0.5 pc
Garlic 2 clove
Vegetable oil 4 tbsp
Tomato paste 1 tbsp
Ground black pepper to taste
Salt to taste

Decoration:

Parsley 5 g

Recipe instructions

Step 1

Step 1
How to make beef stew with eggplant, tomatoes and peppers in a frying pan? To begin, prepare the necessary ingredients according to the list. For this dish, it is important to choose fresh, high-quality meat. This can be beef or veal without bones and without large hard veins. Meat from the shank, shoulder, hip, etc. is suitable. The set of vegetables indicated in the recipe can be supplemented or replaced to your liking.

Step 2

Step 2
Wash the beef, dry it and cut into medium cubes. I took two types of meat — boneless shank and fillet from the hip. Both of these types of meat become very soft when stewed for a long time.

Step 3

Step 3
Heat half the vegetable oil in a frying pan and fry the beef over high heat until golden brown. Since there is a lot of beef, it is better to fry it in several batches, transferring the fried pieces to a plate. If you put all the meat in at once, it will release a lot of juice and instead of frying it will stew.

Step 4

Step 4
When all the meat is browned, return it to the pan. Add tomato paste, salt and pepper. Mix everything and fry, stirring, for a couple of minutes. You can replace tomato paste with ketchup.

Step 5

Step 5
Pour in hot meat broth or water if there is no broth. Simmer the meat over low heat, covered, for 1 hour until tender.

Step 6

Step 6
While the meat is stewing, prepare the vegetables. Peel the bell pepper from seeds and stems and cut into medium pieces.

Step 7

Step 7
Wash the tomatoes and dry them. It is better to take tomatoes that are not large, but strong. Cherry or slightly larger Baku tomatoes are ideal. During the cooking process they will not spread or lose their shape. I took a couple more yellow tomatoes for color. If you have regular tomatoes, cut them into quarters.

Step 8

Step 8
Cut the eggplant into medium pieces. If the eggplant is bitter, salt it, cover it with water and leave for 10 minutes. Then drain the water.

Step 9

Step 9
Cut the onion into half rings.

Step 10

Step 10
Finely chop the garlic.

Step 11

Step 11
In another skillet, heat the remaining vegetable oil over medium heat. Add onion and bell pepper and fry, stirring, for 2-3 minutes.

Step 12

Step 12
Add the chopped eggplant to the pan and fry for another 5 minutes.

Step 13

Step 13
Transfer the roasted vegetables to the pan with the beef stew. Add fresh tomatoes and garlic. Salt and pepper everything to taste and mix.

Step 14

Step 14
Bring the contents of the pan to a boil and simmer over low heat, covered, for another 10-15 minutes. Add a little more broth if necessary.

Step 15

Step 15
Place the finished beef with vegetables on plates, garnish with fresh herbs and serve. Bon appetit!

Additional rubrics

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