In this quick and simple spicy eggplant stir-fry, fresh basil imparts a sweet flavor to counterbalance the peppery flavor.
| Prep Time: | 20 mins |
| Cook Time: | 6 hrs 15 mins |
| Total Time: | 6 hrs 35 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 4 large potatoes, cut into large chunks
- 1 medium white onion, chopped
- 2 cloves garlic, crushed
- 2 (14.5 ounce) cans green beans, drained
- 1 (6 ounce) can tomato paste
- 1 (1.5 ounce) package dry beef stew seasoning mix
- 2 teaspoons Worcestershire sauce
- 2 cups beef broth
- 2 tablespoons all-purpose flour, or as needed
- ½ teaspoon seasoned salt, or to taste
- 2 pounds cubed beef stew meat
- 2 tablespoons olive oil
- ½ (15 ounce) can Irish stout beer (such as Guinness®), or more if needed
- 1 cup water, or as needed
Instructions
- Place potatoes, onion, garlic, green beans, and tomato paste in a slow cooker. Sprinkle with stew seasoning and pour beef broth over top. Mix in stew seasoning and Worcestershire sauce.
- Heat oil in a medium skillet over medium-high heat.
- Place flour on a plate and add seasoned salt. Coat stew meat in the flour mixture then brown in the hot skillet, 5 to 7 minutes per batch. Add browned meat directly to the slow cooker.
- Add stout beer to the slow cooker and water, if necessary, to bring the liquid even with the ingredients so nothing dries out.
- Cook on High until meat is tender and potatoes are soft, about 6 hours.
- You can add numerous veggies to this recipe: celery, carrots, green beans, etc.
Nutrition Facts
| Calories | 477 kcal |
| Carbohydrate | 48 g |
| Cholesterol | 63 mg |
| Dietary Fiber | 8 g |
| Protein | 26 g |
| Saturated Fat | 7 g |
| Sodium | 1196 mg |
| Sugars | 6 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
This is a good recipe but not a favorite in my house. I wasn’t expecting an Irish stew to be so tomatoey. Just not what I was expecting.