Beef and Eggplant Stew
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Yield: Serves 6
Zucchini can take the place of eggplant in this dish.Ingredients:
4 tablespoons oil2 pounds stew beef cubed
4 onions, peeled and chopped
2 cloves garlic, minced
6 ripe tomatoes, peeled and chopped
1/2 cup dry white wine
4 cups chicken stock
2 sprigs parsley
3 eggplants, peeled and chopped
2 sweet red peppers, cored and chopped
Salt and pepper to taste
Instructions:
Heat oil in Dutch oven and brown beef over low heat, turning so all sides are done. Add onions and garlic and cook 5 minutes. Add tomatoes, wine, stock, and parsley. Cover and simmer 1 hour. Add eggplants and simmer 1 hour longer. Add peppers and simmer 20 minutes or until beef is tender. Season with salt and pepper.Browse Similar Recipes
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