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Mediterranean Beef Stew

chef.pierre's picture
Ingredients
  Beef chuck 3 Pound, cut into 1 1/2 inch cubes
  Brandy 1⁄4 Cup (4 tbs)
  Orange juice 1⁄2 Cup (8 tbs)
  Bacon slices 4
  Onions 2 Cup (32 tbs), sliced
  Carrots 3 , peeled and sliced 1/8 inch thick
  Canned tomatoes 1 Pound (1 can)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Chopped parsley 1⁄4 Cup (4 tbs)
  Thyme 1⁄8 Teaspoon
  Bay leaves 2
  Garlic 3 Clove (15 gm), peeled
  Red wine 1 Cup (16 tbs)
  Eggplants 2 Small
  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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Beef
Preparation Time: 
15 Minutes
Cook Time: 
45 Minutes
Ready In: 
60 Minutes
Servings: 
5

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