Ratatouille Beef Stew

1.In a large pot, heat some oil over medium-high heat. Add the cubed beef chuck and brown it on all sides. Remove the beef and set it aside.

2.In the same pot, add a bit more oil if needed. Saute the onion, garlic, and red bell pepper until softened.

3.Add the chopped courgettes, diced tomatoes, and eggplant to the pot. Stir in the tomato paste, dried thyme, oregano, and paprika. Cook for about 5 minutes, until the vegetables start to soften.

4.Return the browned beef to the pot. Pour in the red wine and beef broth. Bring to a simmer, then reduce the heat to low. Cover and let it simmer for about 1.5 hours, stirring occasionally.

5.Once the beef is tender and the vegetables are cooked through, season the stew with salt and pepper to taste.

6.Serve the Ratatouille Beef Stew hot, garnished with fresh parsley. Enjoy!