Oriental minced beef – vegetables stew

You are expecting a lot of guests and you don’t have enough time to prepare a big dinner? And of course you want something special and tasty for your guests! Then, this recipe is the solution to all your problems. The oriental minced beef – vegetables stew  reminds us of the Arabian Nights with an aromatic taste and fruity-mild pepperiness. It is quickly prepared and i’ll promise that your guests will be more than satisfied ;-).

Serves  4 | Time needed  ~  1 h

1 egg plant (approx. 400 g)
2 carrots (approx. 200 g)
2 potatoes (approx. 250 g)
1 onion
1 garlic clove
50 g dried tomatoes (without oil)
1 red chilli pepper
1 tbsp olive oil
300 g tender minced beef
150 ml vegetable stock
2 tbsp tomato paste
1/2 tsp cumin
Salt & pepper to taste

  1. Wash the eggplant, peal the carrots  and potatoes, then dice everything coarsely.
  2. Finely dice the onion, garlic clove and dried tomatoes.
  3. Wash the chilli pepper, remote the seeds and cut into slices.
  4. Heat up the oil in a saucepan and cook the minced beef crumbly. Add all prepared ingredients.
  5. Add the vegetable stock, tomato paste and cumin. Season with salt and pepper.
  6. Add just enough water to cover the stew and braise for about 30 min at medium heat.
  7. Enjoy with mint yoghurt and bread.


Adapted from Chefkoch magazine.

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