KCSoccer
09-20-2002, 03:51 PM
We finally had fall-like weather here in KC this week! It's been so hot and dry, I'd begin to wonder if fall would ever arrive.
This is one of my favorite fall stews. It utilizes the late harvest veggies (eggplant, peppers, tomatoes). I have served it time and time again to people who SWEAR they don't like eggplant and they always like it. If you have vine-ripened tomatoes, feel free to replace the canned ones with 3 medium tomatoes, diced (I just usually use canned because it's easier and I always have some in the pantry).
Serve with some great sourdough bread, a tossed green salad and some red wine -- Enjoy!
* Exported from MasterCook *
Italian Beef and Eggplant Stew
Recipe By :Cindi Sheahan
Serving Size : 8 Preparation Time :0:00
Categories : Beef Crock Pot
Main Dishes Pressure Cooker
Soups & Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds beef stew meat -- cut in 1" cubes
2 tablespoons olive oil
1 medium onion -- chopped
3 garlic cloves -- minced
14 1/2 ounces canned tomatoes -- diced, undrained
1 teaspoon paprika -- or 1/2 tsp. Spanish
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon freshly ground black pepper
1 teaspoon salt
1 cup dry red wine
1 cup water
1 tablespoon Worcestershire sauce
1 large potato -- peeled and cubed
1 medium eggplant -- peeled and cubed
1 red bell pepper -- diced
8 ounces fresh mushrooms -- sliced
1 jalapeno chile pepper -- seeded & minced (opt
1/4 cup grated parmesan cheese
2 tablespoons fresh parsley -- chopped
In a large Dutch oven, heat oil over medium high heat. In small batches, brown meat well on all sides (don't crowd meat or it won't brown). Remove with a slotted spoon and set meat aside. Add onion to pan and cook until soft. Add garlic and cook for 1 minute. Add tomatoes with juice, paprika, oregano, thyme, basil, pepper, salt, wine and water. Bring to a boil; reduce heat, cover and simmer for 45 minutes.
Add potato, eggplant, bell pepper, mushrooms and jalapeno pepper to meat mixture. Cover and simmer an additional 30 to 40 minutes, until veggies are very tender.
Stir in cheese and parsley and serve.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 265 Calories; 12g Fat (43.1% calories from fat); 21g Protein; 14g Carbohydrate; 3g Dietary Fiber; 49mg Cholesterol; 483mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.
NOTES : If you want to freeze this, make it without the potatoes (they don't freeze well). You can add cooked potatoes to the stew once you've thawed and reheated it.
To make in the pressure cooker: In step 1, once you've added the wine & water, lock lid and bring up to pressure. Reduce heat and cook for 30 minutes. Let pressure reduce, then add vegetables. Lock lid and bring up to pressure again; cook an additional 5 to 7 minutes. Stir in cheese and parsley before serving.
To make in the slow cooker: Brown the meat in a sauté pan; remove to slow cooker. Cook onions and garlic; place in slow cooker along with remaining ingredients (except cheese and parsley). Cook on LOW for 6 to 8 hours. Stir in cheese and parsley before serving.
This is one of my favorite fall stews. It utilizes the late harvest veggies (eggplant, peppers, tomatoes). I have served it time and time again to people who SWEAR they don't like eggplant and they always like it. If you have vine-ripened tomatoes, feel free to replace the canned ones with 3 medium tomatoes, diced (I just usually use canned because it's easier and I always have some in the pantry).
Serve with some great sourdough bread, a tossed green salad and some red wine -- Enjoy!
* Exported from MasterCook *
Italian Beef and Eggplant Stew
Recipe By :Cindi Sheahan
Serving Size : 8 Preparation Time :0:00
Categories : Beef Crock Pot
Main Dishes Pressure Cooker
Soups & Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds beef stew meat -- cut in 1" cubes
2 tablespoons olive oil
1 medium onion -- chopped
3 garlic cloves -- minced
14 1/2 ounces canned tomatoes -- diced, undrained
1 teaspoon paprika -- or 1/2 tsp. Spanish
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon freshly ground black pepper
1 teaspoon salt
1 cup dry red wine
1 cup water
1 tablespoon Worcestershire sauce
1 large potato -- peeled and cubed
1 medium eggplant -- peeled and cubed
1 red bell pepper -- diced
8 ounces fresh mushrooms -- sliced
1 jalapeno chile pepper -- seeded & minced (opt
1/4 cup grated parmesan cheese
2 tablespoons fresh parsley -- chopped
In a large Dutch oven, heat oil over medium high heat. In small batches, brown meat well on all sides (don't crowd meat or it won't brown). Remove with a slotted spoon and set meat aside. Add onion to pan and cook until soft. Add garlic and cook for 1 minute. Add tomatoes with juice, paprika, oregano, thyme, basil, pepper, salt, wine and water. Bring to a boil; reduce heat, cover and simmer for 45 minutes.
Add potato, eggplant, bell pepper, mushrooms and jalapeno pepper to meat mixture. Cover and simmer an additional 30 to 40 minutes, until veggies are very tender.
Stir in cheese and parsley and serve.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 265 Calories; 12g Fat (43.1% calories from fat); 21g Protein; 14g Carbohydrate; 3g Dietary Fiber; 49mg Cholesterol; 483mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.
NOTES : If you want to freeze this, make it without the potatoes (they don't freeze well). You can add cooked potatoes to the stew once you've thawed and reheated it.
To make in the pressure cooker: In step 1, once you've added the wine & water, lock lid and bring up to pressure. Reduce heat and cook for 30 minutes. Let pressure reduce, then add vegetables. Lock lid and bring up to pressure again; cook an additional 5 to 7 minutes. Stir in cheese and parsley before serving.
To make in the slow cooker: Brown the meat in a sauté pan; remove to slow cooker. Cook onions and garlic; place in slow cooker along with remaining ingredients (except cheese and parsley). Cook on LOW for 6 to 8 hours. Stir in cheese and parsley before serving.