This will warm you up on a chilly day! Scoop the savory beef and eggplant over mashed sweet potatoes. Leftovers are great the next day. The recipe comes from SlimmingWorld.com.
Ingredients:
1 Tablespoon extra virgin olive oil
1 1/2 lbs. lean chuck steak, cut into 1-inch cubes
1 red onion, thinly sliced
4 fresh garlic cloves, minced
1 Tablespoon tomato paste
1 lb. eggplant, cut into large chunks
14 oz. can diced tomatoes
2 cups beef bouillon, hot
2 teaspoons worcestershire sauce
1 teaspoon dried thyme
4 oz. mushrooms, sliced
Kosher salt and freshly ground black pepper, to taste
Directions:
- Heat a large ovenproof casserole dish on medium heat and add oil.
- Add beef to pan and brown pieces.
- Transfer beef to a bowl and set aside.
- Add onions to pan and cook 10 minutes. Add more oil if pan gets dry.
- Add garlic and cook 1 minute more.
- Add tomato paste and eggplant and stir to coat well.
- Add canned tomatoes, worcestershire, thyme and beef pieces back to pan.
- Turn up heat and add beef bouillon.
- Bring to a boil.
- Cover and simmer 1 1/2 hours.
- Add mushrooms a half hour before end of cooking time.
- Stir after cooking, taste, and season with salt and pepper as needed.
