Chestnut Beef Stew

Ingredients

• 1 ½ cups cooked, shelled, and halved chestnuts (about 1 1/2 pounds in shells)
• 1 (14.5-ounce) can no-salt-added stewed tomatoes
• 6 garlic cloves, peeled
• 2 cups quartered small red potatoes
• ½ teaspoon dried thyme
• 2 tablespoons cold water
• 3 tablespoons all-purpose flour
• + 10 more ingredients
• • 1 ½ cups water
  • ¼ teaspoon dried marjoram
  • 1 tablespoon all-purpose flour
  • 2 (10 1/2-ounce) cans beef broth
  • 1 pound lean beef stew meat
  • ¹/₈ teaspoon dried sage
  • Thyme sprigs (optional)
  • 3 cups (1-inch) cubed peeled eggplant
  • 1 tablespoon vegetable oil
  • ½ teaspoon pepper

Trim fat from beef. Cut the beef into 1-inch cubes. Combine beef and 3 tablespoons flour in a large zip-top plastic bag. Seal bag, and shake well to coat. Heat oil in a large Dutch oven over medium heat. Add beef, and cook 5 minutes, browning on all sides. Add 1 1/2 cups water and next 6 ingredie...

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