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Beef and Eggplant Stew

Beef and Eggplant Stew
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Yield: Serves 6

Zucchini can take the place of eggplant in this dish.

Ingredients:

  • 4 tablespoons oil
  • 2 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.
Updated Tuesday, September 18th, 2007

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