Beef and eggplant stew
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 289.5
- Total Fat: 9.6 g
- Cholesterol: 59.0 mg
- Sodium: 506.1 mg
- Total Carbs: 26.9 g
- Dietary Fiber: 6.5 g
- Protein: 20.9 g
View full nutritional breakdown of Beef and eggplant stew calories by ingredient
Introduction
I had a Morrocan beef stew dish at a restaurant that I really liked, so this was my attempt to recreate it. It's really good! I had a Morrocan beef stew dish at a restaurant that I really liked, so this was my attempt to recreate it. It's really good!Number of Servings: 5
Ingredients
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4 tomatoes
1.5 lbs beef for stewing
1 onion
1 bag baby carrots (454 grams)
3+ cloves garlic
0.5 cup red wine
4 bay leaves
1 packet of equal
0.5 tsp cinnamon
2 tbsp olive oil
0.25 cup tomato paste
Water as needed
Directions
Before you start cooking:
Peel and slice the zucchini. I like to stack it on a plate with some salt, to draw the water out, but you don't have to. Set aside.
Chop up your onion into small pieces, and crush several cloves of garlic. Set aside.
Peel and de-seed your tomatos (sometimes I'm lazy and skip this part, and it always comes out fine).
Cooking instructions:
Brown the meat in the oil, then take the meat out of the pan. Put the onion, garlic, and carrots into the pan. Let it cook for a few minutes and then add the tomatoes, tomato paste, red wine, equal, bay leaves, cinnamon, and 2 cups of water. Cover the pan. Let this cook for about ten minutes so the flavors go together, then put the meat back in the pan and cover it again.
Let everything cook for an hour, and then add in your eggplant. Cook for another hour, adding water if you like it more liquidy.
This dish goes really well with couscous.
Enjoy!
Number of Servings: 5
Recipe submitted by SparkPeople user JENWORKS.
Peel and slice the zucchini. I like to stack it on a plate with some salt, to draw the water out, but you don't have to. Set aside.
Chop up your onion into small pieces, and crush several cloves of garlic. Set aside.
Peel and de-seed your tomatos (sometimes I'm lazy and skip this part, and it always comes out fine).
Cooking instructions:
Brown the meat in the oil, then take the meat out of the pan. Put the onion, garlic, and carrots into the pan. Let it cook for a few minutes and then add the tomatoes, tomato paste, red wine, equal, bay leaves, cinnamon, and 2 cups of water. Cover the pan. Let this cook for about ten minutes so the flavors go together, then put the meat back in the pan and cover it again.
Let everything cook for an hour, and then add in your eggplant. Cook for another hour, adding water if you like it more liquidy.
This dish goes really well with couscous.
Enjoy!
Number of Servings: 5
Recipe submitted by SparkPeople user JENWORKS.
Member Ratings For This Recipe
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