This impressive recipe goes perfectly with everything – green peas, potatoes, carrots, or some other fresh vegetables. Tender beef will fill in every possible combination of herbs and spices. This is why you can start experimenting with this recipe and create your own favorite combination. Have fun!
Preparation time: 10 minutes
Cooking time: 1 hour 10 minutes
1 lb beef stew meat
1 medium-sized eggplant, sliced into half-inch-thick slices
1 cup frozen green peas
4 cups beef broth
2 large tomatoes, diced
2 medium-sized onions, finely chopped
1 x 40 gram scoop Blackbelt WPC Plain Protein Powder
3 tbsp olive oil
2 tsp salt
¼ tsp freshly ground black pepper
1 bay leaf
1 tsp cayenne pepper, ground
Generously sprinkle the eggplants with salt to reduce the bitterness. Set aside.
Preheat the oil in a large, heavy-bottomed pot. Add onions and stir-fry for about 3-4 minutes, or until translucent. Add beef stew meat and sprinkle with salt, pepper, and cayenne pepper. Briefly brown for 5 minutes.
Now, add eggplants, tomatoes, and green peas. Stir well and cook for 3 more minutes. Add beef broth and bring it to a boil. Reduce the heat to low and add bay leaf. Cook for 1 hour, stirring occasionally.
Stir in the Blackbelt WPC Plain Protein Powder and cook for another 5 minutes.
Remove from the heat. Optionally, sprinkle with Parmesan cheese before serving.
Nutrition information per serving: Kcal: 468, Protein: 49.4g, Total Carb: 22.9g, Dietary Fiber: 8.4g, Sugars: 11.2g, Fats: 20.1g