Stewed Beef with Eggplants, Tomatoes, and Peppers
Aromatic, juicy, and tender - a festive meal any day! Stewed beef with eggplants and tomatoes will decorate any table. The meat and vegetables soak up each other’s juices, creating an unforgettable flavor harmony. Simple to make and simply delicious!
Updated : 30 October, 2025
Easy
About 30 min.
Ingredients
800 grams
Beef fillet
200 milliliters
Meat broth
150 grams
Tomato
1
Eggplant
1
Bell pepper
0.5
Onion
2
Garlic
4 tablespoon
Vegetable oil
1 tablespoon
Tomato paste
to taste
Ground black pepper
to taste
Salt
Decorating
5 grams
Parsley
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
For this dish, choose fresh, high-quality beef - or veal without bones or thick sinews. Cuts like shank, shoulder, or rump work well. You can adjust the vegetable mix to your taste.
Step 2
Rinse the beef, pat dry, and cut into medium-sized cubes. I used both boneless shank and rump fillet - they become very tender when stewed for a long time.
Step 3
Heat half of the vegetable oil (about 2 tbsp) in a skillet over high heat and sear the beef until golden brown. Since there’s a lot of meat, fry it in batches - if you cook it all at once, it will release too much liquid and stew instead of browning. Transfer each batch to a plate.
Step 4
Once all the meat is browned, return it to the pan. Add 1 tbsp tomato paste, salt, and black pepper. Stir and cook for about 2 minutes. You can substitute ketchup for tomato paste if needed.
Step 5
Pour in 1 cup (240 ml) of hot beef broth or water if broth is unavailable. Cover and simmer over low heat for 1 hour, until the meat becomes tender.
Step 6
While the beef cooks, prepare the vegetables. Clean the bell peppers, remove seeds and stems, and cut them into medium pieces.
Step 7
Wash and dry the tomatoes. Use small, firm tomatoes like cherry or Roma types - they hold their shape well. I also used a couple of yellow tomatoes for color. If using large tomatoes, cut them into quarters.
Step 8
Cut the eggplant into medium chunks. If it’s bitter, sprinkle with salt, cover with water, and let sit for 10 minutes, then drain.
Step 9
Slice the onion into half rings.
Step 10
Finely chop the garlic.
Step 11
In another skillet, heat the remaining 2 tbsp of oil over medium heat. Add the onion and bell pepper and sauté for 2-3 minutes, stirring occasionally.
Step 12
Add the eggplant and cook for another 5 minutes.
Step 13
Transfer the sautéed vegetables to the skillet with the stewed beef. Add the fresh tomatoes and garlic. Season with salt and pepper to taste, and stir everything together.
Step 14
Bring the mixture to a boil, then cover and simmer on low heat for 10-15 minutes. If needed, add a little more broth.
Step 15
Serve the finished beef and vegetables hot, sprinkled with fresh herbs. Enjoy this flavorful, comforting dish!