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INGREDIENTS

2 ¼ lbs beef for stew cut into portions
3 ripe tomatoes
2 medium onions
2 garlic cloves
olive oil
1 tbs tomato paste
2 glasses of water (warm)
3-4 eggplants
½ cup kefalotyri
10 cloves
1 cinnamon stick
salt & pepper

PREPARATION

Wash the meat and dry well. Peel off the onions and garlic cloves. Stick the cloves into the onions. Grate the tomatoes. Cut the aubergines in bug chunks and salt. Heat a bit of olive oil in a pan and add the chunks turning them so they get brown at all sides. Dice the kefalotyri cheese.

EXECUTION

High heat a bit of olive oil in a pot. Sauté the onions, whole, until they get brown at all sides. Add the beef and let brown at all sides. Add the garlic cloves, cinnamon and bay leaf. Add the tomatoes to the pot along with the tomato paste and let it come to a boil. Pour in the warm water, salt and pepper and when it comes to a boil, lower the heat and let it simmer until the beef comes out tender enough. Just before the stew is almost done, add the chunks in the pot. After ten minutes, take the pot off the heat and add kefalotyri.