This Greek old-fashioned beef stew recipe is a classic family dish that tastes as good as it looks. The sweetness of the eggplant is a perfect partner to the tender beef. Fresh herbs, San Marzano tomatoes, cinnamon, and aromatics create a delicious sauce worthy of lots of bread dipping!
If you love this old-fashioned beef stew, you will also love this Greek Red wine beef stew, Lamb stew avgolemono, or Slow-cooked pork stew with chickpeas!
What cooks say:
“This was so delicious!!! I made the stew in the instant pot, cooking the eggplant in the oven first, then adding it in at the end. Such a lovely, comforting dish! I served it with saffron basmati rice, yummy! I see many more gorgeous-looking recipes of yours I must try!”
Christine
Why you will love our beef stew with eggplant
What you need to make eggplant stew
- Eggplants. The variety you most frequently find at grocery stores is the Global or American eggplant.
- Stew meat. For stews, the cheapest cuts are the best. I recommend getting beef chuck cut into chunks.
- 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 Greek pantry.
See the recipe card for complete information on ingredients and quantities.
Step by step
Step 1: Preheat the oven to 160°C/325°F. Cut the eggplant cubes. Brush a baking sheet with olive oil. Add the eggplant pieces to the baking sheet. Brush olive oil on top of each eggplant cube—season with sea salt, freshly ground pepper, and a pinch of oregano.
Bake cubes for 30 minutes or until eggplant flesh is soft and golden. When done, remove from the oven and set aside.
Step 2: Dry the beef pieces well using a paper towel—season with salt and pepper. Lightly dust 1- 2 tablespoons all-purpose flour all over the beef.
Heat two tablespoons of olive oil in a large, heavy-bottomed pot. Brown the beef, a few pieces at a time, for about 2-3 minutes. Transfer the beef pieces to a plate and set them aside.
Step 3: 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.
Step 4: Add the tomatoes. Gently crush them to eliminate any big chunks. Mix well.
Step 5: Add the beef back into the pot, 1/2 cup of water, and some fresh thyme and oregano sprigs.
Stir gently, cover, and simmer on very low heat for 1 hour.
Step 6: Add the eggplant pieces to the stew. Stir gently, cover, and simmer for another 30 to 45 minutes or until beef is soft and almost falling apart with a fork. Adjust salt and freshly ground pepper to taste.
Suggestions & Substitutions
- You can substitute green zucchini for eggplants. Don’t roast them; cut zucchini into large pieces and sauté with the onions and seasonings for a few minutes on medium-low. Let them cook all together with the meat and tomato sauce.
- If you don’t have fresh herbs, don’t stress! Just use dried versions of what you have. If all you have is Italian seasoning or Herbs de Provence, that’s great. Both work great with this recipe.
- I love using authentic San Marzano tomatoes in my cooking. They are sweet and juicy with no acidity. They are also pricy, so I follow my budget and act accordingly. Please use what is available to you. Taste the sauce and add a teaspoon of sugar to adjust the acidity of the tomatoes if needed (you can skip this step if you are using San Marzano).
- Reheat in a saucepan over medium-low heat or in the microwave.
- Leftover stew should be refrigerated in an airtight container and used within 2 to 3 days. You can freeze it and use it within three months.
Side dishes for eggplant stew
- Olive oil mashed potatoes. This is the perfect stew to have with a mash! Decadent and delicious!
- Country-fried potatoes. Fries dipped in the stew sauce are an experience you might not want to miss!
- Maroulosalata – Greek lettuce salad. The vinaigrette suits the stew very well.
- Olive oil bread with oregano. Another classic in Mediterranean cuisine, the garlicky yogurt dip would be a tasty accompaniment to dolmadakia.
- Bouyourdi feta dip. Molten feta cheese is perfect for this red sauce eggplant stew!
Helpful Q&A
The Global/American eggplant works very well for a stew. They are the biggest and fattest eggplants with a big, meaty texture. The skin might be tough if not cooked well. You’ll typically see this variety year-round in grocery stores. The Italian Eggplant variety will also work very well. They look like globe eggplant but are slightly smaller, and the flesh is more tender when cooked.
Dusting the stew meat with all-purpose flour before browning helps thicken the sauce.
In case your sauce is too thin, it is pretty easy to thicken it:
1. Add a couple of ladles of sauce to a medium bowl.
2. Sprinkle 1-2 teaspoons of flour and whisk vigorously.
3. Add it back to the stew and stir gently. Simmer for a few more minutes. Your sauce will start to thicken. You can adjust the thickness to your liking by adding more or less flour.
Old Fashioned Beef Stew With Eggplant
Equipment
- A large dutch oven or oven-proof stock pot.
Ingredients
- 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
Instructions
- Preheat the oven at 160°C/325°F.
- Cut the eggplant cubes. Oil a baking sheet with 1one 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.
- Pat dry the beef pieces with a paper towel. Season with salt and pepper. Lightly dust 1 – 2 tablespoons all purpose flour all over beef.
- In a large pot heat 2 tablespoons 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, ½ cup of water, some fresh thyme and oregano sprigs. Stir gently, cover and simmer in low heat for 1 houone.
- 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 over mashed potatoes or fries.
Notes
- 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, or even fries. Don’t forget the crusty bread to dip in the sauce!
- You can substitute green zucchini for eggplants. Don’t bake them; cut zucchini into large pieces and sauté with the onions and seasonings. Let them cook all together with the meat and tomato sauce.
- If you don’t have fresh herbs, don’t stress! Just use dried versions of what you have. If all you have is Italian seasoning or Herbs de Provence, that’s great. Both work great with this recipe.
- I love using San Marzano tomatoes in my cooking. By all means, please use what is available to you. Taste the sauce and add a teaspoon of sugar to the sauce to adjust the acidity of the tomatoes if needed (you can skip this step if you are using San Marzano tomatoes D.O.P.
Nutrition
