Hearty Banish Winterblues Stew
Ready In: 1 hr 15 mins
Serves: 4
Ingredients
- 400 g bite sized pieces chicken meat or 400 g beef or 400 g lamb
- 3 tablespoons plain flour, to dredge the chickens, beef, lamb, before adding to the skillet
- 1 large onion, finely chopped
- 2 medium tomatoes, chopped (skin & seeds removed)
- 50 g canned tomato paste
- 1 medium purple plump aubergines (keep skin on) or 1 medium eggplant, cut into small cubes (keep skin on)
- 2 tablespoons of freshly chopped garlic or 2 garlic paste
- salt
- 1 tablespoon fresh basil, paste or 1 tablespoon fresh basil leaf, finely chopped
- 1 teaspoon cayenne powder or 1 teaspoon red pepper flakes
- 2 tablespoons olive oil
- 1⁄2 cup water
- 1 tablespoon sugar
Directions
- In a skillet add olive oil and onions-let the onions sweat till transparent add the garlic till the aroma of the garlic starts to fill the air. In a bowl dredge the meat in the plain flour- add to the onion & garlic, coat the meat pieces with the onion & garlic mixing all the time, do not let the meat stick to the skillet/ pan. as the pieces start to brown a little and the meat will seal add the chopped tomatoes mix wel,l add the basil and the tomatoe paste and the Red cayene powder,give it a GOOD STIR TO INCORPORATE ALL THE INGREDIENTS WELL- finally add the aubergines. Now lower the heat and add the water, give it one more stir cover the pan with a lid-Cook on low heat till meat is tender- the sauce will be a rich red and thick, add the sugar mix well.
- Let stand for 5 minutes before serving.
- Serve with Penne pasta, or fusili or can be enjoyed with Brown,or white rice- I found Crusty bread . Bagettes go very well as you can clean up the sauce with this bread.
- enjoy.
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