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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