Old Fashioned Beef Stew With Eggplant (2024)

How to make this old-fashioned beef stew

It is pretty easy to make this hearty stew. You need stew meat; I like beef chuck cutintochunks—next, eggplants, good quality canned tomatoes, lots of garlic, and aromatics. Extra virgin olive oil goes without saying. It is a staple in Greek cooking as well as in my pantry.

Ingredients

• Beef chuckstew meat
• Eggplants
• San Marzano tomatoes
• Extra virgin olive oil
• Red onion
• Garlic
• Fresh herbs like thyme and oregano
• Dry oregano
• Nutmeg
• Cumin
• Cinnamon stick
• All-purpose flour
• Sea salt
• Freshly ground pepper

Preheat the oven to 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 min or until eggplant flesh is soft and a light golden color. When done, remove 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.

Heat 2 tbsp olive oil in a large heavy-bottomed pot. Brown the beef, a few pieces at a time, for about 2-3 minutes. Remove beef pieces on a plate and set them 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.

Stir gently, cover, and simmer in very 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 freshly ground pepper to taste.

• ▢ 2 lb beef chuck cut in 1 inch cubes aprox.
• ▢ 2 eggplants cut in 1 inch cubes
• ▢ 28 oz San Marzano tomatoes
• ▢ 1 red onion diced
• ▢ 4-5 cloves garlic sliced
• ▢ 4-5 sprigs fresh thyme
• ▢ 4-5 sprigs fresh oregano
• ▢ 1 tablespoon Greek dry oregano
• ▢ 1 teaspoon nutmeg
• ▢ 1 tablespoon cumin
• ▢ 1 cinnamon stick
• ▢ 6 tablespoons extra virgin olive oil
• ▢ 2 tablespoons all purpose flour

• 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.

• Serve in bowls with a sprinkle of fresh thyme or oregano leaves.
• You can enjoy this hearty stew as is or over mashed potatoes, polenta even french fries. Don’t forget the crusty bread to dip in the sauce!

Nutritional Info– Please keep in mind that the nutritional information provided is only an estimate and can vary based on the products used.