750g of alcatra
6 tablespoons of olive oil
400g of onion
salt and black pepper to taste
2 tablespoons of chopped fresh parsley
1 cup of hot water
1 cup of beer
1 tablespoon of chopped fresh thyme
250g of eggplant
1 red bell pepper, 1 green bell pepper
750g of alcatra
6 tablespoons of olive oil
400g of onion
salt and black pepper to taste
2 tablespoons of chopped fresh parsley
1 cup of hot water
1 cup of beer
1 tablespoon of chopped fresh thyme
250g of eggplant
1 red bell pepper, 1 green bell pepper
Cut the meat into small cubes, not too small
Fry the chopped onion in olive oil until it browns
Add the meat and let it brown
Add salt, black pepper, and parsley
Add hot water and beer, cover the pot, and simmer for about 40 minutes
Add the sliced eggplant and bell peppers
Simmer until everything is tender, adding more water if needed
Sprinkle with thyme
Mix in flour and heavy cream
Add to the stew and simmer, stirring, for a few more minutes
Serve hot, garnished with parsley
