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Italian Eggplant Beef Stew
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- #64733
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
1 1/2 pound beef stew meat, cut into 1-inch cubes
2 tablespoons cooking oil
3 medium tomatoes, peeled and cut into wedges
1 cup chopped onion
2 tablespoons tomato paste
1/2 teaspoon dry oregano, crushed
1/2 teaspoon dry basil, crushed
1/2 teaspoon cumin
1/2 teaspoon ground red pepper
2 cloves garlic, minced
1 cup water
1 large potato, peeled and cubed
1 cup dry white wine
2 cups coarsely chopped peeled eggplant
1 cup sliced fresh mushrooms
1/2 cup chopped green bell pepper
directions
In a Dutch oven, brown half of the beef at a time in hot oil; drain off fat. Return all meat to the Dutch oven. Add tomatoes, onion, tomato paste, oregano, basil, cumin, red pepper, and garlic. Stir in water.
Bring to boiling; reduce heat. Simmer, covered for 45 minutes. Add potatoes and wine. Cover and simmer for 10 minutes more. Stir in eggplant, mushrooms and green pepper.
Cover and simmer 15 to 20 minutes more or until meat and vegetables are tender.
added by
Idelish
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
August 27, 2014
I was afraid that the potatoes wouldn't get cooked but they did. Also, I salted the eggplant and drained it so it wouldn't be bitter. Very different stew. I thought it was quite good but my husband only gave it 3 stars.