Stew Eggplant With Beef Recipes

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OLD FASHIONED BEEF STEW WITH EGGPLANT



Old Fashioned Beef Stew With Eggplant image

This beef stew recipe has sweet eggplant, tender beef, fresh herbs, San Marzano tomatoes, cinnamon, and lots of aromatics.

Provided by by Jenny | The Greek Foodie

Categories     Meats

Number Of Ingredients 13

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

Steps:

  • 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, 1/2 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.

Nutrition Facts : Calories 493 kcal, Sugar 10 g, Sodium 136 mg, Fat 33 g, SaturatedFat 10 g, Carbohydrate 21 g, Fiber 8 g, Protein 33 g, Cholesterol 104 mg, ServingSize 1 serving

STEW EGGPLANT WITH BEEF



Stew Eggplant With Beef image

Provided by Felix (Simply Trini Cooking)

Categories     Meats

Time 27m

Number Of Ingredients 13

1 eggplant (melongene)
2 tbsp. oil
1 1/2 tbsp. sugar
1/2 lb. beef (chopped)
1/2 onion (chopped)
1 pimento pepper (chopped)
1 to mato (chopped)
3 garlic (chopped)
2 sprigs chive (chopped)
5 leaves chadon beni (chopped)
3 cups water (divided)
Salt to taste
Pepper to taste

Steps:

  • Peel and cut up the eggplant and set aside. Season the beef with the onion, pimento pepper, chive, garlic, tomato and chadon beni (or green seasoning).
  • Heat pressure cooker over medium flame and add oil and sugar. Bring sugar to a golden colour and let it foam a bit.
  • Then add the seasoned beef and stir to coat evenly with the caramelized sugar. Let cook for 4 minutes. Then add 1 1/2 cups of water, and pressure cook for 10 minutes.
  • Add the chopped eggplant and mix then add 1 1/2 cups of water. Pressure cook for 7 minutes. Crush the eggplant and mix thoroughly Adjust salt and pepper to taste.
  • Serve hot over rice.

TURKISH-STYLE BEEF AND EGGPLANT STEW



Turkish-Style Beef and Eggplant Stew image

Get the recipe for Turkish-Style Beef and Eggplant Stew.

Provided by Ananda Eidelstein

Time 5h

Number Of Ingredients 11

0.33 cup red wine vinegar
3 tablespoons tomato paste
1 tablespoon ground cumin
1.5 teaspoons Aleppo-style pepper or crushed red pepper
1 tablespoon kosher salt
0.5 teaspoon freshly ground black pepper
3 pounds boneless beef chuck roast, trimmed and cut into 2-in. pieces
3 small Italian eggplants (1¾ lb.), sliced into ½-in. rounds
3 medium-size red bell peppers (1½ lb.), seeded and sliced
1 large yellow onion, chopped
Cooked couscous and fresh oregano leaves, for serving

Steps:

  • Line a 6-quart slow cooker with a slow cooker liner, if desired. Combine vinegar, tomato paste, cumin, Aleppo, salt, black pepper, and ¾ cup water in cooker. Add beef, eggplants, bell peppers, and onion; stir to combine. Cover and cook until meat is very tender, 6 to 7 hours on low or 4 ½ to 5 hours on high. Serve stew over couscous, garnished with oregano.

QUICK AND HEARTY EGGPLANT STEW



Quick and Hearty Eggplant Stew image

This eggplant stew is simmered with tummy-warming Indian spices and served over rice.

Provided by Jessica Hawn

Categories     Eggplant Recipes

Time 40m

Yield 6

Number Of Ingredients 21

1 medium eggplant
2 tablespoons sweet curry powder
1 teaspoon ground coriander
1 teaspoon garam masala
½ teaspoon ground cumin
½ teaspoon garlic powder
¼ teaspoon cayenne pepper
salt and ground black pepper to taste
1 tablespoon olive oil, or as needed
1 small onion, minced
1 clove garlic, minced
2 medium tomatoes, chopped, or more to taste
1 (15 ounce) can black beans, rinsed and drained
½ cup sliced scallions, divided
½ cup chopped fresh cilantro
1 cup beef stock, or more as needed
2 cups beef stock
¼ cup sliced scallions
1 teaspoon ground ginger
1 cup rice
1 pinch kosher salt

Steps:

  • Partially skin eggplant and cut into cubes; set aside.
  • Mix curry powder, coriander, garam masala, cumin, garlic powder, cayenne, salt, and pepper together in a small bowl; set aside.
  • Start rice: bring beef stock, scallions, and ginger to a boil in a saucepan. Stir in rice and kosher salt. Cover, reduce heat to low, and simmer until tender, 10 to 15 minutes.
  • Continue with stew: coat the bottom of a heavy pan with oil. Add onion and garlic and warm over medium heat until aromatic, 3 to 5 minutes.
  • Stir eggplant into the onion mixture; cover and cook, stirring occasionally, for about 6 minutes. Remove cover and stir in tomatoes; simmer, stirring occasionally, for about 5 minutes. Stir in black beans and 1/2 of the scallions; the stew should be pretty thick at this point because of the tomatoes.
  • Add 1 cup beef stock and stir in spice mix. Boil, stirring occasionally, for several minutes. Add up to 1 cup more beef stock as the stew cooks down to get the thickness you desire. About 1 minute before serving, stir in cilantro and remaining scallions to add flavor throughout.
  • Serve stew over cooked rice.

Nutrition Facts : Calories 270.4 calories, Carbohydrate 49.4 g, Fat 4 g, Fiber 10.9 g, Protein 10.7 g, SaturatedFat 0.7 g, Sodium 394.8 mg, Sugar 5.7 g

PERSIAN EGGPLANT STEW



Persian Eggplant Stew image

This is a traditional eggplant dish made to be served alongside some plain basmati rice.

Provided by Ms Parinaz

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 3h1m

Yield 4

Number Of Ingredients 13

1 tablespoon salt, divided
5 Japanese eggplants, peeled, tops left intact
1 cup vegetable oil
1 tablespoon vegetable oil
1 large white onion, chopped
1 ½ teaspoons chopped garlic
1 pound cubed stew meat
1 cube beef bouillon
1 teaspoon ground cumin
1 teaspoon saffron
½ (6 ounce) can tomato paste
2 cups water
1 (15 ounce) can tomato sauce

Steps:

  • Sprinkle 2 teaspoons salt over eggplant.
  • Heat oil in a large saucepan over medium-high heat. Cook eggplants until soft and browned, about 3 minutes per side. Drain on paper towels.
  • Heat 1 tablespoon oil in a large saucepan over medium heat. Cook and stir onion and garlic until softened, about 5 minutes. Stir in stew meat, beef bouillon, cumin, and saffron; cook meat until browned, about 5 minutes. Stir in tomato paste until well mixed.
  • Pour water and tomato sauce into the saucepan. Reduce heat to low and cover; cook, stirring occasionally, until sauce is reduced by half, about 2 hours 20 minutes. Stir in eggplants. Cook until heated through, about 10 minutes.

Nutrition Facts : Calories 522.9 calories, Carbohydrate 53.1 g, Cholesterol 62.5 mg, Fat 26 g, Fiber 26.2 g, Protein 28.4 g, SaturatedFat 7.6 g, Sodium 2742.3 mg, Sugar 24.5 g

BEEF AND EGGPLANT STEW (GREEK - CROCK POT VERSION)



Beef and Eggplant Stew (Greek - Crock Pot Version) image

This is a delicious Greek stew that I have adapted for the crock pot. The spices give it the characteristic Mediterranean flavour and the sauce is divine. The eggplant will be very soft, and some pieces may even have melted into the sauce. This is terrific served over a thick pasta, like penne or rigatoni.

Provided by evelynathens

Categories     Stew

Time 8h25m

Yield 6-8 serving(s)

Number Of Ingredients 14

2 lbs lean stewing beef, cut in 1 1/2 inch chunks
2 medium onions, sliced thin
2 garlic cloves, minced
1/4 cup olive oil
8 Japanese eggplants (the long, thin, striated white and purply ones)
1 cup beef stock
1 (1 lb) can tomato sauce
1 tablespoon red wine vinegar
3/4 teaspoon sugar
1/2 teaspoon cinnamon
1/8 teaspoon allspice
1/8 teaspoon ground cloves
1/4 cup minced parsley
1/2 cup cubed feta cheese (optional)

Steps:

  • Wash the eggplant, then top and tail.
  • Don't bother to peel, just cut into 1 inch thick segments.
  • In large skillet, brown the beef, onions, garlic and eggplant in olive oil until dark golden-brown; drain.
  • Place in crock pot.
  • Combine the beef stock with the tomato sauce, vinegar, sugar, spices, and salt and pepper to taste, and stir it into the meat.
  • Cover and cook on low heat for 8-10 hours.
  • If serving with pasta, prepare pasta until al dente, pour onto a large serving platter and cover with meat, eggplant and sauce (you may add the feta- it is delicious).
  • Sprinkle minced parsley over.
  • If serving on its own as a main course, garnish with parsley and feta, serve with a green salad, lots of crusty bread (the sauce has to be mopped up!), and plenty of red wine.

Nutrition Facts : Calories 587, Fat 28.2, SaturatedFat 8.5, Cholesterol 110.6, Sodium 648.3, Carbohydrate 50.4, Fiber 26.8, Sugar 22.5, Protein 40.7

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