Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat dry 900 grams of beef stew meat with paper towels and season generously with 1 teaspoon of salt and 0.25 teaspoon of black pepper.

2. 2

   Heat 2 tablespoons of sunflower oil in a large heavy-bottomed pot or Dutch oven over medium-high heat, then brown the seasoned beef in batches for 5-7 minutes per batch, ensuring all sides are seared. Remove the beef and set aside.

3. 3

   Add 1 tablespoon of sunflower oil to the same pot, then sauté 2 large chopped yellow onions and 3 diced medium carrots for 8-10 minutes until softened. Stir in 2 diced red bell peppers and 4 minced garlic cloves, cooking for another 3 minutes until fragrant.

4. 4

   Return the browned beef to the pot, then add 2 large eggplants cut into 2.5 cm cubes, one 800-gram can of crushed tomatoes, 700 ml of beef broth, 2 bay leaves, 6 allspice berries, and the remaining 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.

5. 5

   Bring the mixture to a gentle simmer, then cover the pot tightly and reduce the heat to low, allowing it to slow-cook for 2.5 to 3 hours, or until the beef is very tender, stirring occasionally to prevent sticking.

6. 6

   Remove the bay leaves and allspice berries from the stew before serving, then taste and adjust seasoning with additional salt and pepper if needed.

7. 7

   Ladle the hot Baklazhannoe Ragout into serving bowls, garnishing each with 0.25 cup of freshly chopped dill or parsley.