Shepherd S Stew
|Chuck||2 Pound, trimmed and cubed|
|Salt||1 1⁄4 Teaspoon|
|Olive oil||1⁄4 Cup (4 tbs)|
|White onions||8 Small|
|Beef broth||2 Cup (32 tbs)|
|Canned tomato sauce||6 Ounce|
|Eggplant||3 Cup (48 tbs), diced|
|Green peppers||2 Small, thinly sliced|
|Rice||1⁄3 Cup (5.33 tbs)|
1) Season the meat with 1 teaspoon of salt, pepper, and cinnamon.
2) In a pan, brown the meat in 1/8 cup of oil. Remove. Saute the onions in the same pan until transparent, place meat back in pan.
3) In the oil remaining in the Dutch oven or casserole, saute the onions until golden. Return the meat and add 1/3 cup of the broth and the tomato sauce. Cover and simmer over low flame for 1 hour.
4) Saute the eggplant in the remaining oil for 10 minutes. Sprinkle with remaining salt. Add green peppers, rice, and remaining broth to the meat. Cover and cook for 1/2 hour.