Beef, Eggplant & Coriander Stew

Beef, Eggplant & Coriander StewA stew, yes, but a light, fragrant one, just ideal for this time of year when the evenings are getting cooler, but we aren’t quite out of summer clothes through the day so don’t feel the need for the hearty stews of mid-winter.

There were still some of the lovely Asian eggplant at the market last weekend, so I snapped them up and here I have teamed them with a spicy coriander paste and beef to make a warm stew that is packed with vegetables and flavour.

Beef, Eggplant & Coriander Stew

I used waxy potatoes which held their shape during cooking and I didn’t thicken as the eggplant broke down during cooking and just slightly
thicken the mixture, but you could thicken with a little cornflour at the end.

Serves 4

500g stewing or casserole steak – such as gravy beef, blade steak or shin beef, cut into 2.5cm pieces
sea salt and freshly ground pepper
vegetable oil
400g Thai eggplant, cut into wedges
1 small red onion, cut into wedges
2 carrots, sliced
2 potatoes, cut into bite-size chunks
2 cups stock
extra coriander for garnish
CHILLI CORIANDER PASTE
4 cloves garlic, chopped
a good handful of fresh coriander
1 small red chili such as Bird’s Eye
½ tsp cumin

1              For the paste, place garlic, coriander, chilli, cumin and ¼ cup of the stock in food processor and process to mince and make a paste.

2              Season beef with a good grind of salt. Heat a large saucepan over a medium-high heat, add a good splash of oil and brown meat in
batches. Remove beef and set aside.

3              Add eggplant and onion, cover and cook, stirring
occasionally, for 8-10 minutes or until onion is soft and translucent. Add carrots and potatoes and mix to combine.

4              Return beef to pan and toss to combine. Add paste and mix to combine. Add remaining stock, cover and bring to simmering.
Simmer, stirring occasionally, for 2 hours or until beef is tender –
exact cooking time will depend on the cut you are using. Season to taste with salt and black pepper.

Where did the ingredients for this dish come from:
Beef: Mad Butcher – Hastings;  Onion, eggplant, garlic, carrots,
potatoes:
Krismaw Gardens – Hastings; Coriander, chilli: The Chef’s Garden @ Epicurean – Hastings; Store Cupboard Ingredients:
vegetable oil, cumin, stock, salt, black pepper

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other beef stews you might like to try:

Dijon, Mushroom & Beef Stew

Dijon, Mushroom & Beef Stew

Asian Beef & Vegetable Stew

Asian Beef & Vegetable Stew

 

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