Beef Stew with Eggplant in Tomato Sauce
by Editorial Staff
The most delicate and very soft beef stew, saturated with the taste of juicy vegetables, is just the perfect dish! Beef stewed with eggplant in tomato sauce can be used as a gravy for any side dish or as an independent dish.
Cook: 1 hour
Servings: 4
Ingredients
- Beef (pulp) – 400 g
- Eggplant – 500 g
- Tomatoes – 500 g
- Sweet pepper – 120 g
- Onions – 200 g
- Garlic – 2-3 cloves
- Vegetable oil – 3 tbsp
- Salt to taste
- Ground black pepper – to taste
Directions
- Peel the onion and cut it into cubes.
- Pour vegetable oil into a pan and fry the onion over medium heat, stirring until transparent, 3-5 minutes.
- Rinse the meat and cut it into cubes.
- Put the meat in a pan with the onion and fry for 10-12 minutes.
- Cut the eggplants into small pieces.
- Put the eggplants in a bowl and cover with cold water for 10 minutes. After this time, we discard the eggplants in a colander.
- Fill the tomatoes with boiling water for 5 minutes, then dip them in cold water and peel them.
- Peel the bell peppers and cut them into small pieces. Peel the garlic.
- Put tomatoes, bell peppers, and garlic in a blender bowl.
- Grind the contents of the bowl until puree.
- We send the vegetable puree to the pan and simmer for 7 minutes.
- Put the eggplants in a frying pan, salt, and pepper. Cover the pan with a lid and simmer beef with eggplant in tomato sauce for 35-40 minutes.
Stewed beef with eggplant in tomato sauce is ready.
Enjoy your meal!
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