Slow Beef & Eggplant Stew with Rice

Name: Slow Beef & Eggplant Stew with Rice
Total time: 165 min
Yield: 4 servings
Ingredients: 650 g Beef stewing cubes; 650 g Eggplant; 200 g Onion; 3 cloves Garlic; 400 g Canned crushed tomatoes; 400 ml Beef stock; 3 tbsp Olive oil; 1 tsp Ground turmeric; 1 whole Lemon; 0.75 tsp Salt; 0.25 tsp Black pepper; 250 g Basmati rice; 450 ml Water

Soft roasted eggplant settles into a tomato-rich beef braise brightened with lemon.

165 minutes · Easy · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Beef stewing cubes650 g
Eggplant650 g
Onion200 g
Garlic3 cloves
Canned crushed tomatoes400 g
Beef stock400 ml
Olive oil3 tbsp
Ground turmeric1 tsp
Lemon1 whole
Salt0.75 tsp
Black pepper0.25 tsp
Basmati rice250 g
Water450 ml

Quantities describe recipe usage, not package sizes.

Allergen notes

None inherent; check packaged ingredient labels.

Method

Start the braise

Cut beef into roughly 3 cm cubes if larger. Chop onion and garlic. Heat 1 tbsp oil in a heavy lidded pot and brown beef in two batches over medium-high heat for 8 minutes total. Transfer to a clean plate. Cook onion in the pot for 7 minutes, then add garlic and turmeric for 1 minute.

Cook until tender

Return beef and juices. Add tomatoes, stock, half the salt and pepper. Bring to a simmer, cover and cook gently for 90–120 minutes, stirring occasionally, until a fork easily separates the beef. Add a splash of water if it threatens to catch.

Roast the eggplant

About 45 minutes before the beef is ready, heat oven to 220°C (425°F). Cut eggplant into 3 cm chunks. Toss with remaining 2 tbsp oil and salt; spread on a metal tray. Roast for 25–35 minutes, turning once, until collapsed and browned.

Cook the rice

While the main dish cooks, rinse the rice and drain. Put it in a saucepan with 450 ml water. Bring to a boil, cover and cook over the lowest heat for 12–15 minutes, or follow the packet if it specifies another ratio or time. Remove from the heat and rest covered for 10 minutes, then fluff. Serve promptly.

Bring together

Fold eggplant and 1 tbsp lemon juice into the tender beef. Simmer uncovered for 10 minutes. Taste, adding a little more lemon juice from the remaining lemon if wanted. Serve the stew over rice.

Refrigerate leftovers promptly in shallow containers within 2 hours. Reheat leftovers to 74°C (165°F).

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