Return to Content

Beef and Eggplant Stew

by

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
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: A Real New England Christmas

  • Vintage Decorating Tips
  • Mission to Maine's Islands
  • Norman Rockwell's Stockbridge
  • Bonus! Holiday Cookbook
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

2014-nov-gift-sub400x400
80th-anniversart-calendar600x350-order