Slow Cooker Beef-Eggplant Stew
Ingredients:
1 onion, chopped
ii carrots, sliced into coins
1 lb Russet potatoes, peeled together with cubed
1 turnip, cubed
1 large eggplant, cubed
1 1/4 lb cubed sirloin or other beef for stew
1 1/2 cups beef stock
1/4 loving cup cognac vinegar (can sub scarlet vino vinegar)
1 tablespoon Herbes de Provence
1 bay leaf
super fine flour (like Wondra flour)
bounding main salt
freshly terra firma dark pepper
Directions:
Toss the beef amongst the salt, pepper together with around super fine flour to coat. Set aside. Heat around olive crude inwards a Dutch oven together with add together the beef. Saute until the beef is lightly browned on all sides. Pour the mixture into a 6-quart tedious cooker. Add the remaining ingredients Stir. Cover together with produce for eight hours. Remove the bay foliage prior to serving. Stir prior to serving.
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