How to make it

  • Heat oil and butter til butter stops frying.
  • Heat to med-high. As it begins to fry, add meat cubes and brown thoroughly on both sides. Salt an pepper to taste.
  • Remove and keep warm. Reserve liquid and oil in pan.
  • Fry onions until nearly caramelized. Add garlic, then carrots. Cook until carrots brown. Keep stirring.
  • Sprinkle 2 tbsp spice mix into onion-carrot mix, stir until dry and pasty.
  • Begin adding beef broth, keeping at a busy simmer.
  • ·Add meat back to pan, sprinkle 1 tbsp spice mix over meat. Keep adding beef broth.
  • ·Once all the beef broth is simmering, sprinkle the last tbsp spice mix over and cover.
  • Simmer slow for up to 2 hours and at least one hour.
  • Stir every ½ hour.
  • After 2 hours add eggplant and asparagus stems.
  • Cover and simmer til veggies are tender, about ½ hour.
  • Garnish with asparagus tips and shrimp, cook uncovered until seafood’s done.
  • Serve with Garden Vegetable w/Black Pepper Rice Pilaf.

Reviews & Comments 1

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    " It was excellent "
    mystic_river1 ate it and said...
    Sounds absolutely top drawer! ^5
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