Directions
This rich beef and vegetable stew is easy to make. The secret ingredient is to let it simmer slowly on the stove.
Steps
|
1
Done
|
Brown the meat in 1 Tbs of oil over medium-high. Stir to prevent sticking. |
|
2
Done
|
In the same dish, add onion, garlic, celery and carrots; stir to coat. Cook for 5 minutes. |
|
3
Done
|
Add 2 cups of stock, spices, and salt and pepper to taste. Bring to a boil and then simmer for 30 minutes, covered. |
|
4
Done
|
Add eggplant, peppers, chickpeas and a handful of raisins. Return to a boil and then simmer for 30 minutes, covered. |
|
5
Done
|
In a separate saucepan, add remaining broth plus 1 cup of water and bring to a boil and add 1 cup couscous. Cook per package directions. |
|
6
Done
|
Thoroughly wash and steam the chard. |
|
7
Done
|
Serve stew over quinoa and top with toasted cashew pieces. Plate chard on the side. |
