Eggplant Beef Stew Recipe
View original ↗
Foolproof Living · by Aysegul Sanford★ 5.0 (5)

Eggplant Beef Stew Recipe

NUTRITION · PER SERVING375M COOK
CAL 16%·PRO 74%
CARBS 15G19% OF CAL
4G FIBER3G OTHER8G TOTAL SUGAR
FAT 12G33% OF CAL
8G SAT3G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A Turkish-inspired beef stew with tender, slow-cooked meat and eggplant in a tomato-based broth with warming spices. Served with bulgur pilaf for a deeply satisfying meal.

mainmiddle easternsoupbeefdairy freegluten free
View the full recipe on Foolproof Living →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 6
  • 2 lbs stew meat (Sirloin steak tips or boneless beef chuck roast, cut into 1 ½ inch cubes)
  • 1 large yellow onions (peeled and cut into quarters)
  • 1 tablespoon vegetable oil (olive oil or avocado oil)
  • 3 jalapeno peppers (seeded and chopped - or bell pepper would also work)
  • 1 tablespoon tomato paste
  • 1 teaspoon ground cumin
  • ½ teaspoon paprika
  • 3 cloves garlic (minced)
  • 1 eggplant (cut into cubes ~ 1 lb.)
  • 1 can diced tomatoes (14.5 oz.)
  • 1 cup chicken stock
  • 1 bay leaf
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper (freshly ground)
  • 1 cup frozen peas (no need to thaw)
  • 2 tablespoons Italian parsley (freshly chopped)
  • Pinch red pepper flakes (or Aleppo pepper if you can get your hands on it)
PREP
15M
SODIUM
556MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.