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–+ servings
roasted eggplant butternut squash beef stew
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings6
CourseMain Course, Side Dish, Soup
CuisineAmerican, Mediterranean
DietGluten Free

Equipment

  • Oven
  • Sheet pan
  • 4-quart pan

Ingredients

  • 1 tablespoon extra-virgin olive oil divided
  • 1 medium red onion diced
  • 1 tablespoon chopped garlic
  • 2 12-inch celery sticks, diced
  • 2 6-inch carrots, sliced
  • 1 14.5 ounce-can diced tomatoes
  • ½ cup beef or chicken broth
  • ⅛ teaspoon clove powder
  • 1 teaspoon ground cumin powder
  • 1½ teaspoon sea salt
  • ½ teaspoon ground black pepper
  • 2 pounds strips top sirloin steak
  • 1 cup frozen peas
  • Non-stick oil spray
  • 3 cups eggplant 1-inch cubed
  • 3 cups butternut squash 1-inch cubed

Instructions

  • Pre-heat oven to 400°F.
  • Place eggplant and butternut squash in a pan sheet, single layered and roast for about 25 minutes or golden brown.
  • In the meantime, heat up the oil in a 4-quart pan and sauté the onions and garlic for about 2 minutes.
  • Add the celery, carrots, tomatoes, broth, clove, cumin, salt, and black pepper, mixed well, and cook for another 10 minutes.
  • Add the meat and cook for another 10 minutes.
  • Add the peas and roasted eggplant and butternut squash, mix gently without mashing the butternut squash and simmer for about 3 minutes.

Video

Nutrition

Nutrition Facts
Roasted Eggplant & Butternut Squash Beef Stew
Serving Size
 
1.5 cups
Amount per Serving
Calories
436
% Daily Value*
Fat
 
24
g
37
%
Carbohydrates
 
23
g
8
%
Fiber
 
6
g
25
%
Protein
 
34
g
68
%
* Percent Daily Values are based on a 2000 calorie diet.
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