Slow-Cooked Beef with Eggplant

Instructions

1. 1

   Choose 150 g of lean stewing beef, such as well-trimmed chuck, and cut it into 2.5 cm cubes. Slice the 50 g of onion, cut the 200 g of eggplant into 3 cm dice and chop the 100 g of tomato.

2. 2

   Heat the 10 g of oil in a small Dutch oven. Brown the meat for 5 minutes, then add the onion and cook for 5 more minutes. Add a pinch of cumin, pepper and 250 ml of water; bring to a simmer.

3. 3

   Cover and simmer for 90 minutes over low heat. Check every 30 minutes that the bottom stays moist and add 50 ml of hot water if needed.

Recipes written and tested in writing by the Mizen editorial team. Photos are illustrative.