Braised beef on a bed of vegetables

Ingredients for 4 servings:

• 500 g beef
• 2 m.-sized onion(s)
• 2 m.-large eggplant(s)
• 4 m.-sized tomatoes
• 3 cloves garlic
• 4 tbsp oil
• 1 tsp savory
• 1 tbsp paprika powder
• nutmeg
• salt and pepper

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours 10 minutes

Roughly dice all ingredients, except for one tomato for the topping. Place the potato and eggplant pieces in lukewarm, salted water with a pinch of nutmeg. Braise the beef with a little oil, lid on, over low heat for 5-10 minutes, then add the onions and garlic. After another 10 minutes of braising, add the tomatoes, savory, and paprika to the pot, and season with salt and pepper. Continue braising with the lid on until the potatoes and eggplant have been removed from the water, rinsed, and drained. Now remove the pot from the heat, add the potatoes and eggplant, and mix everything together. Transfer the casserole dish to an ovenproof dish and place the last sliced ​​tomato on top. Cover everything with aluminum foil and place in the oven at 150°C (top/bottom heat) for 2.5 hours. Alternatively, the casserole can be poured into small, fireproof stoneware serving dishes in portions. Then top each with a tomato slice and, sealed with aluminum foil, place in the oven as a ready-to-serve portion.