Beef Stew With Eggplant

I love these weekend dishes that take a little more time, ideal for serving on a Saturday or Sunday afternoon. Greeks like to eat slow, talking between bites, sipping on wine and sampling from the array of dishes at the table.

This dish is a great Autumn offering, taking advantage of the eggplants still in the market. Slow cooked beef, fried eggplant, sweet tomatoes, warm spices like bay and allspice, some wine – culinary alchemy.

Beef Stew With Eggplant

(serves 4)

1 kg. beef (chuck or boneless short rib), cut into large cubes

3 medium eggplants, cut into cubes (about same size as beef)

1/2 cup extra virgin olive oil

2 medium onions, diced

4-6 cloves garlic, minced

2 Tbsp. tomato paste

1/2 cup red wine

2 cups ripe tomatoes, pureed (or from can)

3 bay leaves

about 5-6 whole allspice

salt and pepper

Approx. 2 cups hot water

1/2 cup finely chopped parsley

1. Season the cubed eggplant with salt. Add some olive oil over medium high heat into a large pot, brown the eggplant on all sides. Remove with a slotted spoon and reserve.
2. Season your beef with salt and pepper and place in the pot over medium high heat. Brown all sides of beef.
3. Move beef over to one side of the pot, add the onions, garlic and sweat over medium heat for 5-6 minutes. Add the tomato paste and stir in, cook for a couple of minutes.
4. Add the bay leaves, allspice, red wine, tomato sauce, beef (plus any juices), remaining olive oil back into the pot. Add enough hot water to almost cover the beef. Season with salt and pepper and cover. Simmer for 1 hour.
5. After an 1 hour 15 minutes, check on your beef – test the tenderness with a fork, add water if needed. If needed, cover and cook, checking in 15 minute intervals.
6. Once meat is tender, add reserved eggplant into the pot, stir in and cover for 10 minutes. Add parsley, stir in.
7. Serve with lots of crusted bread, some Feta and enjoy!

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© 2020, Peter Minaki. All rights reserved.

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