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.
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:
- Dry meat: Dry the stew meat with a paper towel on all sides.
- Prep meat: Set the Dutch oven over low heat and add the meat and quartered onion. Cover with the lid and let it cook for 1 hour (no peeking).
- Keep it low and slow: At the end of 1 hour, open the lid and give the meat and onions a stir. Cover again and continue to cook for another 2 hours. After 2 hours, you will see that the meat will release most of its juices. Do not be tempted to increase the heat – the beauty of this recipe is to cook it low and slow.
- Finish beef: Continue cooking the meat for another 2 hours, stirring at the end of each hour. The meat should now be super soft. There may be some liquid in the pot, depending on the stew meat, which is totally fine. Give it a taste and make sure that it is soft and not too chewy. If it is, then continue cooking for another 30 minutes to an hour.
- Remove meat: Remove the meat, onion, and all the juices from the Dutch oven into a bowl. Cover with foil to keep warm. Do not wash the Dutch oven.
- Saute aromatics and spices: In the same Dutch oven, heat olive oil over medium heat and add chopped pepper, tomato paste, ground cumin, and paprika. Cook, stirring frequently, for 4 – 5 minutes. Stir in the garlic and cook for 1 minute, or until fragrant.
- Add veggies & let it simmer: Add the prepared eggplant, tomatoes, chicken stock, bay leaf, salt, and pepper. Place the beef, onion, and all of the juices back into the pot. Give it a stir and cover it with the lid. Bring it to a boil, then reduce it to a simmer for 15-20 minutes.
- Add peas: After the 15-minute mark, add the frozen peas. Bring it to a final boil and let it simmer until ready to serve.
- Serve: When ready to serve, remove the bay leaf. Garnish with parsley and serve.
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:
- 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.
I would not recommend making this in a slow cooker (or Instant Pot) as the slow cooker is too hot, even on the low setting. The magic of this recipe is to keep it on the smallest and lowest heat source on the stove.
Yes, it is one that I use in many of my stew recipes. It cooks very fast and absorbs the many delicious flavors of beef and vegetables.
Eggplant only takes about 15-20 minutes to cook through in stew.
No, this is a personal choice. The skin is edible, so unpeeled eggplant is just fine.
Other Beef Recipes You Might Also Like:
- Instant Pot Pot Roast
- Pot Roast
- Vegetable Beef Soup recipe
- Crock Pot Vegetable Beef Soup
- Beef Stroganoff
If you try this recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.
Eggplant Beef Stew Recipe
- 2 lbs stew meat Sirloin steak tips or boneless beef chuck roast, cut into 1 ½ inch cubes
- 1 large yellow onions peeled and cut into quarters
- 1 tablespoon vegetable oil olive oil or avocado oil
- 3 jalapeno peppers seeded and chopped – or bell pepper would also work
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- 3 cloves garlic minced
- 1 eggplant cut into cubes ~ 1 lb.
- 1 can diced tomatoes 14.5 oz.
- 1 cup chicken stock
- 1 bay leaf
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper freshly ground
- 1 cup frozen peas no need to thaw
- 2 tablespoons Italian parsley freshly chopped
- Pinch red pepper flakes or Aleppo pepper if you can get your hands on it
- Dry meat: Using paper towels, pat-dry the stew meat as much as you can.
- Cook meat: Place meat in a Dutch oven with the quartered onion over low heat. Put the lid on and let it cook for an hour without opening it. I recommend using the smallest burner on your stovetop.
- Keep it low and slow: At the end of an hour, give it a stir, put the lid back on and let it continue to cook for another two hours. At the end of two hours, you will see that the meat will release most of its juices. Do not be tempted to increase the heat or move to a larger burner; the beauty of this recipe is to cook low and slow.
- Finish beef: Continue to cook for another 2 hours, giving it a stir at the end of each hour mark. In the end, the meat should be super soft. Depending on the stew meat you are using, there may be some liquid in the pot, which is okay.
- Remove meat: Remove the meat and onion (and all the juices) from the pot into a bowl, cover with foil, and set it aside. Do not wash the dutch oven.
- Saute aromatics and spices: In the same dutch oven over medium heat, heat olive oil and add chopped pepper, tomato paste, ground cumin, and paprika. Cook, stirring frequently, for 4 to 5 minutes. Stir in the garlic and cook for a minute.
- Add veggies: Add the cubed eggplant, tomatoes, stock, bay leaf, salt, and pepper.
- Simmer: Put the now-cooked beef, onion, and all of the juices back into the pot. Give it a quick stir, cover it with the lid, bring it to a boil and let it simmer for 15-20 minutes. Add the frozen peas and let them come to one last boil.
- Serve: When ready to serve, make sure to take out the bay leaf. Garnish with parsley and serve.
- 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 on a weeknight.
- 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.