Mediterranean Beef Stew Recipe
Ingredients
| Beef chuck - 3 pounds, cut into 1 1/2-inch cubes | ||
| Brandy | 1/4 Cup (16 tbs) | |
| Orange juice | 1/2 Cup (16 tbs) | |
| Bacon Slices | 4 | |
| Onions | 2 Cup (16 tbs), sliced | |
| Carrots | 3 | |
| Tomatoes | 1 Pound | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Parsley | 1/4 Cup (16 tbs), chopped | |
| Thyme | 1/8 Teaspoon | |
| Bay leaves | 2 | |
| Garlic | 3 Clove (5gm) | |
| Red wine | 1 Cup (16 tbs) | |
| Small eggplants - 2 | ||
| Salt | 1 Teaspoon | |
| Vegetable oil | 2 Tablespoon | |
Directions
GETTING READY
1. Preheat oven hot to 325°F.
2. Keep beef in large covered dish.
3. Pour brandy and orange juice over meat.
4. Marinate for 3 hours.
MAKING
5. In a Dutch oven sauté bacon.
6. Stir in onions and fry until transparent.
7. Add meat, marinade, 1 teaspoon salt, oil and remaining ingredients except eggplants,.
8. Cook over simmering heat and cover.
7. Place in oven and bake for 1 1/2 hours.
8. Remove stem and blossom ends of eggplants.
9. Peel and slice about 1/2 inch thick.
10. Sprinkle 1 teaspoon salt over it.
11. Toss until coated.
12. Keep aside for 45 minutes.
13. Keep over paper towels to absorb moisture.
14. In a frying pan heat oil.
15. Add eggplant and cook until lightly browned.
16. Stir it to meat mixture.
17. Bake for 1/2 hour until tender.
18. Discard garlic and bay leaves.
SERVING
19. Serve with parsley potatoes.
1. Preheat oven hot to 325°F.
2. Keep beef in large covered dish.
3. Pour brandy and orange juice over meat.
4. Marinate for 3 hours.
MAKING
5. In a Dutch oven sauté bacon.
6. Stir in onions and fry until transparent.
7. Add meat, marinade, 1 teaspoon salt, oil and remaining ingredients except eggplants,.
8. Cook over simmering heat and cover.
7. Place in oven and bake for 1 1/2 hours.
8. Remove stem and blossom ends of eggplants.
9. Peel and slice about 1/2 inch thick.
10. Sprinkle 1 teaspoon salt over it.
11. Toss until coated.
12. Keep aside for 45 minutes.
13. Keep over paper towels to absorb moisture.
14. In a frying pan heat oil.
15. Add eggplant and cook until lightly browned.
16. Stir it to meat mixture.
17. Bake for 1/2 hour until tender.
18. Discard garlic and bay leaves.
SERVING
19. Serve with parsley potatoes.
Chef
