My mom is visiting San Francisco and made this delicious beef stew. There is nothing like mom’s cooking!
1 Tablespoon of olive oil
1 Medium red onion, chopped
6 Clove of garlic, minced
1 Teaspoon ground cumin
2 Eggplants, cut in pieces and roasted
1 Pound of raw lean beef stewing meat
1 6oz canned tomato paste
3 Cups of canned beef broth
Salt and pepper to taste
Roast eggplant pieces follow same directions roasting vegetables
Saute onions and garlic with oil. After onions are translucent add beef, pepper and cumin. Add one cup of beef broth. Mix all ingredients well and let it cook at low temperature for about 45 minutes. Add tomato paste, roasted eggplant pieces and remaining broth. Let it cook for another 15 to 20 minutes at low temperature. Add salt to taste.