Eggplant Beef Stew Recipe

Eggplant and beef stew in a bowl with a spoon on the side.

Eggplant Beef Stew served with bulgur pilaf makes a satisfying dish with tender pull-apart meat. Cooked low and slow, this Turkish style beef stew is a must try!

Course Beef

Cuisine American, Turkish Cuisine

Diet Gluten Free

Prep Time 15

Cook Time 6

Total Time 6 15

Servings servings

Calories 295kcal

Author Aysegul Sanford

Ingredients

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

Instructions

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.

Notes

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.

Nutrition