Beef Stew:
Prep the Beef: Season the beef chunks with salt and pepper. In a large pot, melt the butter over medium-high heat. Add the beef in batches, browning it well on all sides to develop flavor. Remove browned beef and set aside.
Sauté the Onions: In the same pot, add the sliced onions and a pinch of salt, sautéing until soft and golden. Add the minced garlic and cook for another minute.
Slow Cook: Return the beef to the pot with the onions. Add water, ensuring it just covers the meat. Stir in the apple cider vinegar. Bring to a simmer, then reduce the heat to low. Cover and cook gently for 2-3 hours or until the beef is tender that it falls apart easily. Check occasionally, adding more water if needed to prevent drying out.
Final Seasoning: Once the beef is tender, adjust the seasoning with more salt, pepper, and apple cider vinegar to taste.
Vegetable Ragout:
Prep the Vegetables: Season the diced eggplants and zucchini with salt and let them sit for about 20 minutes. This process helps remove excess water. Rinse and pat dry.
Fry the Vegetables: Heat oil in a large skillet. Fry the eggplants and zucchini in batches until golden and slightly softened. Transfer to a plate lined with paper towels.
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