Hearty and wholesome beef stew can be made with any kind of vegetable. This version with eggplant is especially flavorful and sweet and savory. Serve with warm fresh bread.
2 pounds lean stewing beef,cut in 1 1/2"" chunks
2 cloves garlic,chopped
2 tbs olive oil
1 eggplant, unpeeled, cubed
1 cup beef broth
1 pinch cinnamon
1 pinch allspice
1 tsp salt pepper
1 16 oz can plum tomatoes
1 tbs minced parsley
1. In large skillet, brown the beef, onions,garlic and eggplant in olive oil; drain.
2. Place in a pot and stir well.
3. Combine the beef broth with the cinnamon, salt, pepper, minced parsley and pour in, stirring well at the same time.
4. Cover and cook for 1 1/2 to 2 hours on low heat.