Vegetable Stew with Beef

Ingredients

• Beef 20 oz
• Eggplants 2 pieces
• Orange Bell Peppers 2 pieces
• Courgette 1 piece
• Carrot 1 piece
• Salad Potatoes 4 pieces
• Onion 1 head
• Garlic 3 cloves
• Passata Tomato Sauce 1 tablespoon
• Water 15 fl oz
• Salt to taste
• Ground Black Pepper to taste
• Safflower Oil to taste

Step-by-Step Guide

Step 1

Rinse the meat and dry it with a towel. Remove any excess bones.

Step 2

Cut the beef into small pieces.

Step 3

Cut the potatoes into large cubes.

Step 4

Chop the onion.

Step 5

Heat sunflower oil in a pot and fry the meat until golden brown.

Step 6

Add the onion to the meat and mix well. Cover with a lid and simmer for 15–20 minutes over low heat.

Step 7

Add the chopped potatoes.

Step 8

Cut the carrot into large pieces.

Step 9

Add the carrot to the meat and potatoes.

Step 10

Add a tablespoon of tomato paste.

Step 11

Pour in water, add salt and pepper, mix well, and let it simmer for another 15–20 minutes.

Step 12

Cut the zucchini into large cubes, after peeling.

Step 13

Cut the bell pepper in the same way.

Step 14

Cut the eggplant without peeling it.

Step 15

Add all the vegetables to the pot, mix, and simmer until cooked.

Step 16

Chop the garlic.

Step 17

Add the garlic to the stew and immediately turn off the heat. Mix and let it steep.

Step 18

Serve hot, garnished with herbs.