Beef Stew with Eggplants

Description

Beef Stew with Eggplants - Authentic recipe from Israel. Ready in 70 min. Try it now!

1. 1

   Season 500 g beef (braising cut, cut into cubes) with salt and pepper. Sear in 3 tbsp olive oil until browned. Remove from pan. Dice 150 g onions and sauté until translucent.

   ⏱️ approx. 15 min

   💡 Tip: Beef and eggplant stew is a Mizrahi Jewish dish (Jews of Middle Eastern and North African origin). Eggplant is ubiquitous in this cuisine. Searing creates deep, rich browning flavors.

2. 2

   Dice 2 eggplants (optionally salted and dried) and fry until golden brown. Return the beef. Add 200 g tomatoes, 1 tsp cumin, cinnamon, and garlic. Cover with water.

   ⏱️ approx. 15 min

   💡 Tip: The eggplants absorb the flavors and become creamy and tender. Cumin and cinnamon give the typical Middle Eastern warmth. Optional: add chickpeas for extra substance.

3. 3

   Cover and braise over low heat for 1–1.5 hours until the beef is tender and the eggplants are soft. Adjust seasoning with salt. Garnish with fresh parsley or cilantro. Serve with rice or couscous.

   ⏱️ approx. 90 min

   💡 Tip: Slow braising makes the meat tender and melds the flavors together. Even better the next day. Serve with rice, couscous, or flatbread. A warming, aromatic braised dish.