Beef stew with eggplants

A robust and flavorful beef and eggplant stew, slow-cooked to perfection. Packed with lean protein and fiber-rich vegetables, it's ideal for building muscle and fueling your body with wholesome goodness. Simple to make, deeply satisfying.

Beef stew with eggplants

Preparation

1
Pat the beef dry and season generously with salt and pepper.
2
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the beef in batches, browning deeply on all sides. Remove the beef and set aside.
3
Reduce heat to medium. Add the chopped onion to the pot and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and dried oregano, cooking for another minute until fragrant.
4
Return the browned beef to the pot. Add the diced eggplant and canned diced tomatoes (undrained). Pour in the beef broth.
5
Bring the stew to a gentle simmer. Reduce the heat to low, cover the pot, and let it simmer for 60-90 minutes, or until the beef is very tender and the flavors have melded.
6
Taste and adjust seasoning if necessary before serving warm.

Nutrational Values per serving

69
kcal
7g
protein
3g
carbs
3g
fat

Ingredients

  • lean beef stew meat 4 g piece
  • eggplant 4 g portion
  • canned diced tomatoes 1 can
  • onion 1 large onion
  • garlic 1 g (3 cloves)
  • low-sodium beef broth 1 ml
  • olive oil 1 tbsp
  • dried oregano 1 tsp
high-protein clean-eating low-carb gluten-free
Difficulty 2/3
Duration 90 Min