Soups, Stews, & Chowders
Beef and Eggplant Stew
By Yankee Magazine|Sep 18 2007|
Zucchini can take the place of eggplant in this dish.
Yield
Serves 6
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.
