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Eggplant and Pomegranate Stew with Beef

Eggplant and Pomegranate Stew with Beef prepared dish

This hearty eggplant and pomegranate stew combines tender beef with rich flavors and a hint of sweetness from pomegranate. The dish is simmered to perfection, allowing the ingredients to meld beautifully. Serve it warm for a comforting meal that showcases the vibrant flavors of mediterranean cuisine.

This recipe is mediterranean style, dinner, scaled for 6 servings, with 20 min prep and 60 min cook.

Prep: 20 min · Cook: 60 min · Total: 80 min · Serves: 6

Quick cooking notes

  • Core ingredients include beef stew meat, fresh parsley, black pepper, salt.
  • Follow all 6 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 6 servings.

Ingredients

  • 500 g beef stew meat
  • 30 g fresh parsley (chopped)
  • 0.5 tsp black pepper
  • 1 tsp salt
  • 400 g canned diced tomatoes
  • 1 tsp cinnamon
  • 300 g eggplant (diced)
  • 2 tbsp olive oil
  • 100 g pomegranate seeds
  • 4 cloves garlic (minced)
  • 500 ml beef broth
  • 150 g onion (chopped)
  • 1 tsp cumin

Instructions

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
  3. Stir in the beef stew meat and cook until browned on all sides.
  4. Add the diced eggplant, canned tomatoes, beef broth, pomegranate seeds, cinnamon, cumin, salt, and black pepper to the pot.
  5. Bring the mixture to a boil, then reduce the heat and let it simmer for about 45 minutes, or until the beef is tender.
  6. Taste and adjust seasoning if necessary, then stir in the chopped parsley before serving.

Nutrition (per serving)

  • Calories: 380
  • Protein: 30 g
  • Fat: 20 g
  • Carbohydrates: 20 g
  • Fiber: 5 g
  • Sugar: 4 g
  • Sodium: 700 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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