Kare Kare from the Philippines

Cut beef into 1-inch cubes and peel and mince fresh garlic cloves.

Dice white onion into small pieces and cut eggplant into 2-inch chunks, leaving skin on. Trim artichoke by removing tough outer leaves and cutting in half lengthwise.

Heat a large pot or Dutch oven over medium-high heat and add beef cubes in batches, browning on all sides for 5-7 minutes total.

Add minced garlic and diced onion to the pot and stir constantly until softened and fragrant, about 2-3 minutes.

Pour 4 cups water into the pot and add salt, then bring to a boil.

Reduce heat to medium-low and add artichoke halves, then simmer covered for 15 minutes.

Add eggplant chunks to the pot and continue simmering covered for an additional 15-20 minutes until all vegetables are tender and beef is cooked through.

Taste the dish and adjust seasoning with additional salt if needed, then serve hot in bowls with the broth.