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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 pound lean beef stew meat |
3 tablespoons all-purpose flour |
1 tablespoon vegetable oil |
1 1/2 cups water |
1/2 teaspoon dried thyme |
1/2 teaspoon pepper |
1/4 teaspoon dried marjoram |
1/8 teaspoon dried sage |
6 garlic cloves, peeled |
2 (10 1/2-ounce) cans beef broth |
2 tablespoons cold water |
1 tablespoon all-purpose flour |
3 cups (1-inch) cubed peeled eggplant |
2 cups quartered small red potatoes |
1 1/2 cups cooked, shelled, and halved chestnuts (about 1 1/2 pounds in shells) |
1 (14.5-ounce) can no-salt-added stewed tomatoes |
thyme sprigs (optional) |
Directions:
1. Trim fat from beef. Cut the beef into 1-inch cubes. Combine beef and 3 tablespoons flour in a large zip-top plastic bag. Seal bag, and shake well to coat. Heat oil in a large Dutch oven over medium heat. Add beef, and cook 5 minutes, browning on all sides. Add 1 1/2 cups water and next 6 ingredients (water through broth); bring to a boil. Cover, reduce heat to low, and simmer 1 hour.
2. Combine cold water and 1 tablespoon flour in a small bowl; stir well. Add flour mixture, eggplant, potatoes, chestnuts, and tomatoes to beef mixture; bring to a boil. Cover; reduce heat to medium-low. Simmer 30 minutes or until vegetables are tender and stew is thick. Garnish with thyme sprigs, if desired.
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