Description
A savory and aromatic beef stew enhanced by sweet, tender eggplant, simmered in tomato-laced sauce with warm spices and fresh herbs—perfect for dipping crusty bread.
Ingredients
- 2 lb beef chuck, cut into 1‑in cubes
- 2 eggplants, cubed
- 28 oz San Marzano tomatoes (canned)
- 1 red onion, diced
- 4–5 garlic cloves, sliced
- 4–5 sprigs fresh thyme
- 4–5 sprigs fresh oregano
- 1 tbsp Greek dry oregano
- 1 tsp nutmeg
- 1 tbsp cumin
- 1 cinnamon stick
- 6 tbsp extra virgin olive oil
- 2 tbsp all-purpose flour
- [Optional additions: carrots, zucchini, bay leaf, tomato paste, jalapeno or bell pepper]
Instructions
- Heat 2 tbsp olive oil in a heavy pot. Toss beef with flour, then brown on all sides—set aside.
- In the same pot, sauté onion and garlic until fragrant; add cinnamon stick, nutmeg, cumin, and dried oregano—toast briefly.
- Add tomatoes and return beef to the pot. Pour in enough water or broth to cover, bring to a simmer.
- Stir in fresh thyme and oregano sprigs.
- In a separate skillet, lightly sauté or roast eggplant until golden and add to stew.
- Simmer uncovered for ~1½ hours, until beef is tender and sauce thickens; stir occasionally.
- Adjust seasoning with salt and pepper; remove herb stems and spice stick.
- Serve hot, garnished with fresh oregano or parsley, with crusty bread or over mashed potatoes/rice.
Notes
- Eggplant adds a subtle sweetness—baking or roasting beforehand helps it retain texture and absorb flavor better than stewing raw. :contentReference[oaicite:1]{index=1}
- Low and slow cooking deeply tenderizes beef and enriches flavor—Turkish versions take up to 6 hours. :contentReference[oaicite:2]{index=2}
- Slow-cooker versions with additional veggies like zucchini and carrots add heartiness and convenience. :contentReference[oaicite:3]{index=3}
- For a lighter take or different regional twist, consider Middle Eastern styles using cinnamon and tomato paste, served with turmeric rice. :contentReference[oaicite:4]{index=4}
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes (stovetop) or up to 6 hours (slow-simmered)
- Category: Stew
- Method: Stovetop simmering (or slow‑cooking)
- Cuisine: Greek‑Mediterranean / Turkish‑inspired
Nutrition
- Serving Size: 1 of 6 servings
- Calories: 493 kcal (Greek style) or ~372 kcal (slow cooker with zucchini) depending on recipe
- Sugar: approx. moderate from tomatoes and eggplant
- Sodium: variable—depends on broth and seasoning
- Fat: approx. 33 g (Greek style) or 20 g (slow cooker version)
- Saturated Fat: not specified
- Unsaturated Fat: not specified
- Trans Fat: not specified
- Carbohydrates: approx. 21 g (Greek style) or 14 g (slow cooker)
- Fiber: ≈5 g in Greek slow cooker version
- Protein: 33 g (Greek), 35 g (slow cooker)
- Cholesterol: not specified
