Beef and Eggplant Stew
A rich and savory stew featuring tender beef and silky eggplant simmered in a fragrant tomato and turmeric broth. Yellow split peas add a creamy texture, making this a deeply comforting one-pot meal perfect for a cool evening.
An original recipe by Forkin
- Total time
- 3 hr 55 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 671 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 2 pcseggplant, cut into 2cm thick rounds
- 1 tbspcoarse salt, for salting eggplant
Stew
- 900 gbeef chuck, cut into 3cm cubes
- 1 pcsyellow onion, chopped
- 4 clovegarlic, minced
- 2 tbspvegetable oil
- 1 tspground turmeric
- 350 gtomato passata
- 750 mlbeef broth
- 200 gyellow split pea, rinsed
- 1 pcsdried lime, pierced with a fork
- 1.5 tspsalt
- 0.5 tspblack pepper, freshly ground
Eggplant Frying
- 60 mlvegetable oil
- 0.5 tspground turmeric
Equipment
large skillet · paper towels · colander · cutting board · knife · large pot or dutch oven
The method
Step by step
- 1
Place the eggplant rounds in a colander and sprinkle them generously with the coarse salt. Let them stand for 60 minutes to draw out moisture.
About 1 hr
Cook’s note: This step removes bitterness from the eggplant and helps it absorb less oil when frying.
- 2
While the eggplant rests, pat the beef cubes dry with paper towels and season with salt and black pepper.
About 5 min
Cook’s note: Drying the meat ensures it sears properly and develops a rich brown crust.
- 3
Heat the vegetable oil for the stew in a large pot or Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides, then remove and set aside.
About 10 min
Cook’s note: Don't overcrowd the pan, as this will cause the meat to steam instead of sear.
- 4
Reduce heat to medium, add the chopped onion to the pot, and cook for 5-7 minutes until softened.
About 7 min
- 5
Stir in the minced garlic and the stew's ground turmeric, cooking for one minute until fragrant.
About 1 min
- 6
Return the beef to the pot. Pour in the beef broth and tomato passata, then add the pierced dried lime.
About 2 min
- 7
Bring the stew to a boil, then reduce heat to low, cover, and simmer for 90 minutes until the beef is becoming tender.
About 1 hr 30 min
Cook’s note: A gentle simmer, not a rolling boil, will result in the most tender meat.
- 8
Meanwhile, rinse the salt from the eggplant slices and pat them completely dry with paper towels.
About 5 min
- 9
Heat the oil for frying in a large skillet over medium heat. Fry the eggplant slices in batches for 3-4 minutes per side, until golden brown. Transfer to a paper towel-lined plate.
About 15 min
Cook’s note: The turmeric for frying can be lightly sprinkled on the eggplant just before it goes in the pan.
- 10
After the beef has simmered, stir the rinsed yellow split peas into the stew. Cover and continue to simmer for 30-40 minutes until the peas are soft.
About 40 min
- 11
Gently lay the fried eggplant slices on top of the stew. Cover and simmer for a final 10 minutes to allow the flavors to meld.
About 10 min
Cook’s note: Avoid stirring vigorously at this stage to keep the eggplant pieces intact.
- 12
Remove and discard the dried lime. Taste the stew and adjust seasoning with more salt or pepper if needed before serving.
About 1 min
Per serving
Nutrition
- Calories
- 670.5kcal
- Protein
- 41.1g
- Carbs
- 38.4g
- Fat
- 40.4g
- Fibre
- 9.8g
- Sugar
- 10.3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftovers in an airtight container in the refrigerator.
Reheat gently in a pot on the stovetop or in the microwave until warmed through.
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