from Chow Bella
1 tbsp olive oil, divided
1 1/2 lbs lean beef stew meat (I found some at my grocery store specially labeled "lean" apart from the
regular stew meat)
1 onion, cut into large dice
4 cloves garlic, minced
1 small eggplant, peeled and diced
1 1/2 tsp cumin
1 tsp ground coriander
1/4 tsp allspice
1/4 tsp cinnamon
1/4 cup tomato paste
1 14.5-oz can crushed tomatoes
1 tbsp honey
1 15-oz cans beef broth
1/3 cup red lentils, rinsed and picked through
salt and pepper, to taste
cooked rice (optional)
1. Season the meat with salt and pepper.
2. Heat a Dutch oven or soup pot over medium heat. Add half the oil. Cook the meat in batches in the hot oil; set aside the cooked meat.
3. Add the rest of the oil and then add the onions, garlic, and eggplant. Saute the vegetables until they are tender (add water if they start to stick), then add the cumin, coriander, allspice, cinnamon, tomato paste crushed tomatoes, honey, and broth. Then, return the meat to the pan. If the liquid does not cover the meat, add enough water to cover. Season with salt and pepper. Lower the heat to a simmer and cover the pot with a lid. Cook for 1 hour.
4. After the 1 hour, add the lentils (add water if it looks like the stew has thickened too much) and cook for 20 minutes longer with the lid half covering the pan. Cook until the lentils are tender and the sauce is thickened. Serve the stew with cooked rice.
Servings per recipe: 6
Per serving:
Calories: 358
Fat: 10.2 g
Saturated fat: 3.2 g
Cholesterol: 101 mg
Sodium: 447 mg
Carbohydrates: 24.2 g
Fiber: 9 g
Sugar: 11.1 g
Protein: 41.9 g