Mexican Stew with Eggplant
A hearty and flavorful Mexican stew made with tender eggplant, aromatic spices, and rich beef.
Ingredients
- ●1 1/2 pounds beef stew meatcut into 1 1/2-inch cubes
- ●1 large fragrant onionchopped
- ●3 cloves egyptian garlicminced
- ●2 medium eggplantsliced into 1/2-inch thick rounds
- ●1 can (14.5 oz) stewdiced tomatoes
- ●2 teaspoons chili powder
- ●1 teaspoon cumin
- ●1/2 teaspoon salt
- ●1/4 teaspoon black pepper
- ●1 cup water
Instructions
- 1
Heat oil in a large Dutch oven over medium-high heat.
- 2
Add beef; cook until browned, about 5 minutes. Remove beef from pot.
- 3
Add onion, garlic, and chili powder; cook until onion is softened, about 5 minutes.
- 4
Add eggplant; cook, stirring occasionally, until eggplant is lightly browned, about 5 minutes.
- 5
Stir in cumin, salt, and black pepper. Cook for 1 minute.
- 6
Add diced tomatoes, water, and browned beef. Bring to a boil.
- 7
Reduce heat to low; simmer, covered, until beef is tender, about 1 1/2 hours.
- 8
Serve hot, garnished with fresh cilantro, if desired.
- 9
Serve with warm tortillas, shredded cheese, and sour cream, if desired.
- 10
Serve with steamed vegetables or a side salad, if desired.