How to make
Cut the meat into cubes and put it in a pot. Once fried a bit, pour in the carrots, as well as the finely chopped eggplant and peppers. Stir and add about 2 cups water.
Add the peeled asparagus with the finely chopped tomatoes as well. Leave it to boil on low heat, stir and check to see if the meat is easy to pull apart.
Once the water boils off, sprinkle with parsley and serve this aromatic Gardener's Stew.
