Beef stew with eggplant


Beef stew with eggplant

Beef stew with eggplant


Today there is a new recipe on the blog. «Generous mother-in-law» — a Stew with meat and eggplant.


Meat of mutton — 1 kg.;

4 medium eggplant;

Light beer — 500 ml.;

5 large tomatoes;

Pepper, salt;

Bell pepper — 4-5 PCs.;

Herbs — Basil, cilantro, parsley and dill, all in large quantities;

10 large potatoes;

Onion — 3 bulbs.


1. First, pour boiling water over the eggplants, then cut them in cubes.

2. Polukoltsami cut onions.

3. Peel the tomatoes and cut them in cubes.

4. Potato and bell pepper also cut into cubes.

5. Thoroughly wash the potatoes to get rid of excess starch.

6. Grind all the greens and mix in a large bowl.

7. Cut the lamb into thin slices, as is done for cooking beef Stroganoff.

8. At the bottom of a large cauldron go of Castrol puts a layer of onions, sprinkle with salt and pepper, spread the part of the green mix. Spread the meat and a little salt it, pepper and again toss the greens.

Now in the course are the eggplant, which also have salt and pepper. Again a layer of greenery. Now put tomatoes, which are also perchta and Salada. On the tomatoes put a layer of pepper and also salt, pepper and sprinkle with herbs.

In conclusion, put potatoes, salt, pepper and covered the remainder of the greens.

9. From top to pour a pint of beer and put the saucepan on a medium heat. Simmer for about an hour.

10. Mix them in any case impossible.Turning off the heat and leave the saucepan on a hot stove for about thirty minutes so that the vegetables soaked with juice.

Bon appetit!

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