Beef with eggplant tomatoes and pepper stewed

Step-by-step cooking

1. Step 1:

   

   How to make beef stew with eggplant, tomatoes and pepper in a frying pan? First, prepare the necessary ingredients according to the list. For this dish, it is important to choose fresh, high-quality meat. It can be beef or veal without bones and without large hard veins. Suitable meat from the shank, shoulder blades, hip, etc. The set of vegetables specified in the recipe can be supplemented or replaced to your liking.

2. Step 2:

   

   Wash the beef, dry it and cut it into medium cubes. I took two types of meat - a shank without a bone and a fillet from the hip part. Both of these types of meat become very soft when stewing for a long time.

3. Step 3:

   

   Heat half of the vegetable oil in a frying pan and fry the beef over high heat until golden brown. Since there is a lot of beef, it is better to fry it in several rounds, shifting the fried pieces onto a plate. If you put all the meat at once, it will release a lot of juice and will stew instead of roasting.

4. Step 4:

   

   When all the meat is fried, return it to the pan. Add tomato paste, salt and pepper. Mix everything and fry, stirring, for a couple of minutes. Tomato paste can be replaced with ketchup.

5. Step 5:

   

   Pour in hot meat broth or water if there is no broth. Simmer the meat on low heat under the lid for 1 hour until soft.

6. Step 6:

   

   While the meat is stewing, prepare the vegetables. Peel the bell pepper from the seeds and stalks and cut into medium pieces.

7. Step 7:

   

   Wash and dry the tomatoes. Tomatoes are better to take not large, but strong. Cherry or slightly larger Baku tomatoes are ideal. During the cooking process, they will not spread out and will not lose their shape. I took a couple more yellow tomatoes for the color. If you have ordinary tomatoes, cut them into quarters.

8. Step 8:

   

   Cut the eggplant into medium pieces. If the eggplant is bitter, salt it, pour water over it and leave for 10 minutes. Then drain the water.

10. Step 9:

    

    Cut the onion into half rings.

11. Step 10:

    

    Finely chop the garlic.

12. Step 11:

    

    In another frying pan, heat the remaining vegetable oil over medium heat. Put the onion and bell pepper and fry, stirring, for 2-3 minutes.

13. Step 12:

    

    Add the chopped eggplant to the pan and fry for another 5 minutes.

14. Step 13:

    

    Transfer the fried vegetables to a frying pan with stewed beef. Add fresh tomatoes and garlic. Season everything with salt and pepper to taste and mix.

15. Step 14:

    

    Bring the contents of the pan to a boil and simmer on low heat under the lid for another 10-15 minutes. If necessary, add a little more broth.

16. Step 15:

    

    Arrange the finished beef with vegetables on plates, garnish with fresh herbs and serve to the table. Bon appetit!