Braised Meat with Vegetables and Red Wine (Stew)

Name: Braised Meat with Vegetables and Red Wine (Stew)
Yield: 4
Ingredients: 1 kg of beef; Salt and black pepper to taste; 2 chopped onions; 6 cloves of garlic; 1 cinnamon stick; 5 whole cloves; 1 cup of red wine; 2 medium-sized carrots; 4 medium-sized potatoes; 1 large eggplant; Auxiliary ingredient: Cast-iron skillet

1
1 kg of beef
2
Salt and black pepper to taste
3
2 chopped onions
4
6 cloves of garlic
5
1 cinnamon stick
6
5 whole cloves
7
1 cup of red wine
8
2 medium-sized carrots
9
4 medium-sized potatoes
10
1 large eggplant
11
Auxiliary ingredient: Cast-iron skillet

Ingredients

1
1 kg of beef
2
Salt and black pepper to taste
3
2 chopped onions
4
6 cloves of garlic
5
1 cinnamon stick
6
5 whole cloves
7
1 cup of red wine
8
2 medium-sized carrots
9
4 medium-sized potatoes
10
1 large eggplant
11
Auxiliary ingredient: Cast-iron skillet

Directions

1
1 Cut the meat into 2 cm cubes
2
Season with salt and black pepper
3
In a cast-iron skillet, brown the meat with chopped onion and garlic
4
2 Add cinnamon stick, whole cloves, and red wine
5
Let it simmer
6
3 Reduce heat to minimum and let the meat cook until tender, almost falling apart
7
Adjust seasoning
8
4 When there are 15 minutes left before serving, add vegetables and let it simmer
9
If the stew is too thick, add a little water
10
Serve immediately
11
Recipe from Henrique Schucmann's family