Trust the process with this one, as the low and slow cooking technique I learned from my mom is worth the wait. Love eggplant? Be sure to check out our collection of tasty eggplant recipes.
Ingredients
Many of the ingredients for this beef stew with eggplant are pantry staples, along with a few that are easy to grab on a quick trip to the grocery store. Here’s what you’ll need:
Stew meat: You can use Sirloin steak tips, or a whole boneless beef chuck roast cut into 1 – 1 ½ inch cubes. Aromatics: Onions and garlic give it a deep, savory flavor. Olive oil Spices and seasonings: These include ground cumin, paprika, bay leaf, salt, and black pepper. Peppers: I like jalapenos for a kick of spice or red bell peppers for mild. Tomatoes: We are using tomato paste and canned tomatoes (diced or crushed). Eggplant: Globe eggplant is the easiest to find in grocery stores and commercial varieties mean you no longer have to deal with Sweating Eggplant. But feel free to use any Type of Eggplant you love. Chicken stock: Homemade Chicken Stock will provide the best flavor, but a store-bought chicken broth would also work. Green peas: Blanched Frozen Peas or store-bought frozen peas will both work. Herbs: Fresh parsley or fresh oregano leaves would also work.
How to Make Eggplant Beef Stew?
This beef with aubergine recipe takes some time and patience, but your efforts will be worth it in the end. Here’s how I like to make it:
What to Serve It With?
Any of my side dish recipes would pair wonderfully with this recipe. But if you are looking for some inspiration, some of my favorites include:
Make Ahead: The stew meat and onions can be prepped and slow-cooked (steps 1-5) up to 3 days in advance. This gives you a good head start if looking to prepare the stew any night of the week. Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat: Reheat leftovers in 30-second increments in the microwave or over medium heat on the stove until warmed through. Freeze: Bring to room temperature, then store in a freezer-safe container for 1-2 months. Thaw: Thaw overnight in the fridge, then reheat as instructed above.
Whole Grains and Pasta: Try it over Simple Wild Rice Pilaf, Lemon Garlic Quinoa, Green Pasta, or Vodka Pasta. Or try any one of our grain dishes. Green Salad: Serve it alongside Spring Mix Salad, Avocado Kale Salad, Mediterranean Quinoa Salad, or any one of our Quinoa Salad Recipes. Vegetable Sides: Any of our vegetable side dishes would work, but if I am serving it throughout the summer months, I serve it with Air Fryer Corn on the Cob. If I am serving this eggplant and beef stew during the winter months, I usually pair it with Honey Maple Carrots.
Other Beef Recipes You Might Also Like:
Instant Pot Pot Roast Pot Roast Vegetable Beef Soup recipe Crock Pot Vegetable Beef Soup Beef Stroganoff
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