Beef Stew
Ingredients
- Ingredients
- 500 grams Beef
- 500 grams lamb
- 150 grams onions
- 2 garlic cloves
- 120 grams carrots
- 150 grams Eggplant
- 400 grams waxy potatoes
- 300 grams Tomatoes
- 1 medium hot Pepperoncini
- 120 grams yellow Zucchini
- 1 Tbsp Tomato paste
- salt
- peppers
- 4 Tbsps olive oil
- 125 milliliters white wine
- 400 milliliters or beef lamb stock
- 1 Tbsp chopped Fresh herbs (such as parsley, basil)
Preparation steps
Rinse and dry meat, cut into 2 cm (approximately 3/4 inch) cubes, removing all tendons and excess fat. Peel onions and garlic and chop finely. Peel carrots and cut into slices. Trim both ends of eggplant and cut into 1 cm (approximately 1/2 inch) cubes. Peel potatoes and cut into 1 cm (approximately 1/2 inch) thick slices.
Heat oil in a saucepan and brown meat on sides. Season with salt and pepper. Add onions and garlic and saute together briefly. Add remaining vegetables and tomato paste, mix well. Add white wine and broth, season to taste, cover and bake in a preheated oven at 160°C (approximately 325°F) for about 1 1 / 2-2 hours. Add broth if needed. Season to taste. Serve sprinkled with parsley and basil.
Blanch tomatoes in boiling salted water for a few seconds, rinse with cold water and peel. Quarter and remove stems, cut into 1 cm (approximaely 1/2 inch) cubes. Rinse peppers and halve, remove seeds and ribs, chop finely. Rinse zucchini and cut into slices. Heat oil in a large fireproof saucepan.
