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Old Fashioned Beef Stew With Eggplant

Course Meats
Cuisine Greek
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Servings 6
Calories 493kcal
Author by Jenny Skrapaliori Graves


  • 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 tablespoon 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, ½ 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.


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


Calories: 493kcal | Carbohydrates: 21g | Protein: 33g | Fat: 33g | Saturated Fat: 10g | Cholesterol: 104mg | Sodium: 136mg | Potassium: 1237mg | Fiber: 8g | Sugar: 10g | Vitamin A: 1227IU | Vitamin C: 25mg | Calcium: 104mg | Iron: 6mg