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Cut meat into chunks and coat with flour
• Heat oil in large saucepan and brown meat a
few pieces at a time, removing from pan when browned.
• Place all browned meat back into pan stirring
in water, onions, garlic, thyme and season with
salt and pepper. Bring to boil then cover and
leave on low heat for around 2 hours.
• Skin the tomatoes, seed the peppers and trim
the aubergine. Cut all into chunks.
• Add vegetables to the stew and cook for a further
30 minutes.
• Cook the rice just before stew is ready to serve.
• Serve stew on bed of rice.
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