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Meat and vegetable stew a la Djuvec

Category:	Soups
Difficulty/Costs:	medium / low
Number of people:	12
Ingredients:	300g shallots 3 large eggplant 1.8 kg beef 900g carrots 1.8 kg potatoes 4.5 l broth 12 tablespoons olive oil 6 beefsteak tomatoes 3 leeks 3 red peppers chopped 600 g rice 240g green beans 3 tbsp. parsley smooth Pepper salt

Preparation:

Peel the shallots and cut into small cubes. Then cut the meat into 3 -4 cm cubes. Peel the carrots, then cut diagonally into 1/2 cm slices. Peel the potatoes and clean the beans.

Now clean the leeks and cut lengthwise into half. Cut the green part into 2 cm pieces. Wash and remove the seeds of the remove the seeds; quarter them and then cut the quarters in half.

Next, heat some oil in a pan and add the meat. Fry until brown. Now add the shallots and cook for a few minutes. Add the broth, add the potatoes and carrots. Then put the lid on and cook over medium heat for about 25 minutes.

At the end add the remaining vegetables and rice and cook once again for 20 – 25 minutes. Season with salt and pepper and garnish with chopped parsley.