Old Fashioned Beef Stew With Eggplant
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
1 hr 30 mins
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Servings
6
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Calories
493 kcal
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Course
Main Course
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Cuisine
Greek
Old Fashioned Beef Stew With Eggplant
Description
This stew starts by roasting eggplant cubes tossed in olive oil, salt, pepper, and oregano until tender and lightly golden. Beef chuck is trimmed, floured lightly, and browned in olive oil before being layered back into the pot. The base includes sautéed red onion and garlic, spiced with cumin, cinnamon, nutmeg, and oregano, then combined with crushed San Marzano tomatoes and fresh thyme and oregano sprigs. A bit of water helps form the stew’s cooking liquid.
Simmering gently melds the spicy, savory, and herbal notes while softening the beef and blending with the roasted eggplant’s mellow texture. The meat becomes tender but retains bite, and the stew thickens into a flavorful sauce with aromatic depth. The blend of warm spices and fresh herbs adds complexity and balance.
This hearty stew serves well in bowls with fresh thyme or oregano garnish. It can be enjoyed on its own or over mashed potatoes, polenta, or even French fries. Crusty bread is useful for soaking up the sauce.
Note that nutritional info is approximate and depends on ingredient brands. The recipe yields a robust stew with layered flavors suited for leisurely meals.
Ingredients
- 2 lb beef chuck cut in 1 inch cubes aprox.
- 2 eggplant cut in 1 inch cubes
- 28 oz San Marzano Tomatoes
- 1 red onion diced
- 4-5 cloves garlic sliced
- 4-5 thyme sprigs, fresh
- 4-5 oregano fresh, sprigs
- 1 tablespoon oregano Greek, dry
- 1 teaspoon nutmeg
- 1 tablespoon cumin
- 1 cinnamon stick
- 6 tablespoons extra virgin olive oil
- 2 tablespoons all-purpose flour
Instructions
- Preheat the oven top 325 F.
- Cut the eggplant cubes. Oil a baking sheet with 1 tablespoon of olive oil.
- Add the eggplant pieces to the baking sheet. Brush a little olive oil on top of each eggplant cube. Season with sea salt, freshly ground pepper and a pinch of oregano. Bake cubes for 30 to 45 min or until eggplant flesh is soft and a light golden color. When done remove baking sheet with eggplants from oven and set aside.
- Dry the beef pieces well using a paper towel. Season with salt and pepper. Lightly dust 1 - 2 tbsp all purpose flour all over beef.
- In a large pot heat 2 tbsp olive oil. Brown the beef, a few pieces at a time all over, about 2-3 minutes. Remove beef pieces on a plate and set aside.
- Add the onion. Season with salt and pepper. Sauté for 1-2 min. Add the garlic, cumin, cinnamon, nutmeg and oregano. Stir and sauté for 2 minutes
- Add the tomatoes. Gently crush them to eliminate any big chunks. Mix well. Add the beef, 1/2 cup of water, some fresh thyme and oregano sprigs. Stir gently, cover and simmer in low heat for 1 hour.
- Add eggplant pieces to the stew. Stir gently, cover and simmer for another 30 to 45 min or until beef is soft and almost falling apart with a fork. Adjust salt and pepper to taste. and serve.
Notes
- Roast eggplant until soft and lightly golden for best texture and flavor integration.
- Serve with fresh thyme or oregano leaves to enhance the herbal aroma.
- Pairs well with mashed potatoes, polenta, or French fries and crusty bread for dipping.
- Nutritional information is an estimate and varies based on ingredient selection.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 493 kcal
% Daily Value*
| Calories | 493kcal | 25% |
| Carbohydrates | 21g | 7% |
| Protein | 33g | 66% |
| Fat | 33g | 51% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 104mg | 35% |
| Sodium | 136mg | 6% |
| Potassium | 1237mg | 26% |
| Fiber | 8g | 32% |
| Sugar | 10g | 20% |
| Vitamin A | 1227IU | 25% |
| Vitamin C | 25mg | 28% |
| Calcium | 104mg | 10% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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