Ingredients:
700 g beef,
1/3 cup vegetable oil,
2-3 onions,
2 eggplants,
2 cups green beans,
1 carrot,
2 parsley roots,
5-6 tomatoes,
1/3 cup of wine,
3 sweet peppers (red, green),
salt,
ground black pepper,
1-2 cloves of garlic,
bay leaf,
1-2 tablespoons chopped herbs.
Preparation:
Cut the prepared beef into small pieces, beat, sprinkle with salt and pepper, fry with fat, add chopped onions, carrots, parsley root, cover with a lid.
Place in the oven, stirring occasionally, until the meat is tender.
Cut the processed eggplants into pieces 3-4 cm long, scald, squeeze to remove bitterness, and fry.
Remove the veins from the green beans, rinse, and cut into two parts.
Pour boiling water over the red and green sweet peppers, remove the stalk and seed pod, rinse, and cut into strips.
Lightly fry green beans and bell pepper in vegetable oil.
Combine the fried meat with the prepared vegetables, chopped tomatoes (without skin and seeds), add salt, ground black pepper, chopped herbs, pour in the wine, cover with a lid, and simmer for 25-35 minutes.
At the end of stewing, add bay leaf and chopped garlic.
When serving, sprinkle with chopped herbs.
