Beef and Eggplant Stew

Its been a while since I made stew and so I decided to make some with steak and the remaining eggplant I found in the fridge. Thank God it turned out ok, but I think the next time I'll slow cook the stew instead. 

 

Ingredients:

• 2 tablespoons olive oil
• 600g beed chuck steak, trimmed, cut into 4cm pieces
• 2 garlic cloves, crushed
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1 teaspoon ground turmeric
• 1 teaspoon ground paprika
• 1 teaspoon ground cumin
• 800g vine ripened tomatoes, roughly chopped
• 1 long red chilli, halved lengthways
• 4 (300g) baby eggplant, chopped
• brown rice to serve

Method:

• Heat 2 teaspoon oil in a large saucepan over medium-high heat. Add beef. Cook, stirring for 6-8 minutes or until browned. Add garlic, ginger, cinnamon, turmeric, paprika and cumin. Cook stirring for 1 minute or until fragrant.
• Add tomatoes, chili and 1/2 cup cold water. Bring to the boil. Reduce heat to low. Cook, covered for 1 hour. Rmove lid, cook for 20-25 minutes or until beef is tender and sauce has thickened.
• Meanwhile, heat half the remaining oil in a frying pan. Add half the eggplant. Cook, turning occassionally for 5-6 minutes or until golden. Repeat with remaining oil and eggplant. Set aside.
• Add eggplant to saucepan. Season with salt and pepper. Cook, stirring for 3-4 minutes or until heated through. Serve with couscous or brown rice.