Ingredients
- 1 lb beef for stew
- 1 big eggplant
- 1-2 onions
- 2 gloves garlic
- 1 can diced tomatoes
- 8 medium potatoes
- olive oil (EVO)
- 1 tsp pink salt
- 1 tsp fresh ground pepper
- 1 tsp Ras-el-Hanut
- 1/2 can full-fat cosonut milk
- 3 tbsp tapioca flour
Servings:
Instructions
- In a big pot put some olive oil (bottom should be covered), add the diced garlic and diced onions, mix with a wooden spoon and switch on the stove.
- Sautèe the garlic and onion.
- Add the beef and and let it get grey on all sides.
- Add the wine and let it simmer until the wine is nearly gone and it forms a beef sauce.
- Add the cleaned and diced eggplant and potatoes, and after 5 minutes also the potatoes. Season with salt, pepper and ras-el-hanout. Let it simmer for around 1 hour.
- In a small saucepan put some of the stew juice and add 3 tsp of tapioca flour. Stir well and add to the stew, stirring with the wooden spoon. Be careful that no clumps are forming.
- Now add half of a coconut milk can, stir again and let simmer for additional 5 minutes. The stew is ready.
Recipe Notes
The stew tastes best the day after.
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