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–+ servings
Beef Eggplant Stew

Beef Eggplant Stew

Discover the rich flavors of Beef Eggplant Stew, a comforting dish perfect for family dinners or meal prep. Easy to make and packed with tender beef and creamy eggplant.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 6 people
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 kg boneless beef shoulder or ribs, cut into large cubes
  • 3 medium eggplants, cubed
  • ½ cup extra virgin olive oil
  • 2 medium onions, diced
  • 4–6 cloves garlic, finely chopped
  • 2 tablespoons tomato paste
  • 2 cups ripe tomatoes, blended or canned
  • 3 bay leaves
  • 5–6 whole allspice berries
  • to taste salt and pepper
  • about 2 cups hot water
  • ½ cup finely chopped parsley

Equipment

  • Large heavy-bottomed pot or Dutch oven
  • Wooden spoon or spatula
  • Sharp knife and cutting board
  • Measuring cups and spoons

Method
 

  1. Season cubed eggplant with salt and let sit for 10 minutes to draw out excess moisture.
  2. Heat olive oil in a large pot over medium-high heat, add eggplant, and cook until golden brown on all sides. Remove and set aside.
  3. Season the beef cubes with salt and pepper, sear in the same pot until browned on all sides.
  4. Push beef to one side, add onions and garlic, sauté until fragrant and translucent, then stir in tomato paste and toast for a couple of minutes.
  5. Add bay leaves, allspice berries, blended tomatoes, remaining olive oil, and enough hot water to almost cover the beef. Season with salt and pepper, cover, and let simmer for an hour.
  6. Check the beef's tenderness after an hour and 15 minutes. If needed, add more water and continue cooking in 15-minute intervals.
  7. Once the beef is tender, stir in the reserved eggplant, cover, and cook for another 10 minutes. Mix in parsley before serving.

Nutrition

Calories: 450kcalCarbohydrates: 20gProtein: 35gFat: 25gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 18gCholesterol: 85mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 7gVitamin A: 400IUVitamin C: 12mgCalcium: 60mgIron: 4mg

Notes

Let the stew cool completely before storing it in an airtight container. It can be refrigerated for up to 4 days or frozen for up to 3 months.
For a lighter version, swap half the olive oil with vegetable broth.
Feel free to adjust the seasoning throughout the cooking process to suit your taste.
Garnish with extra parsley or crumbled feta cheese for added flavor and presentation.
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