Mediterranean Beef and Eggplant Stew with Tomatoes and Herbs

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 25 minutes
• Cook Time: 1 hour 45 minutes
• Total Time: 2 hours 10 minutes

Quick Ingredients

• 2 lb (907 g) beef chuck, cut into 1 1/2-inch chunks
• 2 1/2 tsp kosher salt, divided
• 1 tsp black pepper
• 3 tbsp olive oil, divided
• 1 large yellow onion, diced
• 6 garlic cloves, minced
• 2 tbsp tomato paste
• 1/2 cup (120 ml) dry red wine
• 1 can (28 oz / 794 g) crushed tomatoes
• 2 cups (480 ml) beef broth
• 2 bay leaves
• 2 tsp dried oregano
• 1 tsp dried thyme
• 1/4 tsp ground cinnamon (optional)
• 1 1/2 lb (680 g) eggplant, cut into 1 1/2-inch chunks
• 1 tbsp lemon juice
• 1/3 cup (15 g) chopped fresh parsley

Do This

• 1) Salt and pepper the beef; brown in olive oil in a Dutch oven.
• 2) Sauté onion; add garlic and tomato paste and cook until darkened.
• 3) Deglaze with red wine; simmer 2 minutes.
• 4) Add tomatoes, broth, oregano, thyme, bay; simmer covered 60 minutes.
• 5) Add eggplant; simmer 35–45 minutes until beef and eggplant are tender.
• 6) Finish with lemon juice and parsley; adjust salt and serve hot.

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Why You’ll Love This Recipe

• Deep, cozy flavor from well-browned beef and a tomato-rich braise.
• Eggplant turns silky and luxurious, thickening the stew naturally.
• Mediterranean-leaning herbs (oregano, thyme, parsley) keep it bright and savory.
• Even better the next day, making it perfect for meal prep and leftovers.

Grocery List

• Produce: 1 large yellow onion, 1 head garlic (you’ll need 6 cloves), 1 large lemon, 1 bunch flat-leaf parsley, 1 1/2 lb (680 g) eggplant
• Dairy: Plain Greek yogurt or feta (optional for serving)
• Pantry: Olive oil, kosher salt, black pepper, tomato paste, 1 (28 oz / 794 g) can crushed tomatoes, beef broth, dry red wine, dried oregano, dried thyme, bay leaves, ground cinnamon (optional)

Full Ingredients

Beef and seasoning

• 2 lb (907 g) beef chuck roast, cut into 1 1/2-inch (4 cm) chunks
• 2 1/2 tsp kosher salt, divided (plus more to taste)
• 1 tsp freshly ground black pepper
• 2 tbsp all-purpose flour (optional, for a slightly thicker stew)

Vegetables and aromatics

• 1 large yellow onion (about 10 oz / 280 g), diced
• 6 garlic cloves, minced
• 1 1/2 lb (680 g) eggplant (about 1 large or 2 medium), cut into 1 1/2-inch chunks

Braising base

• 3 tbsp olive oil, divided
• 2 tbsp tomato paste
• 1/2 cup (120 ml) dry red wine (or replace with additional beef broth)
• 1 can (28 oz / 794 g) crushed tomatoes
• 2 cups (480 ml) beef broth
• 2 bay leaves
• 2 tsp dried oregano
• 1 tsp dried thyme
• 1/4 tsp ground cinnamon (optional, but very good for a subtle Mediterranean warmth)

To finish and serve

• 1 tbsp lemon juice (about 1/2 lemon)
• 1/3 cup (15 g) chopped fresh flat-leaf parsley
• Optional serving ideas: warm crusty bread, rice, couscous, oryzo, or roasted potatoes
• Optional toppings: a spoonful of plain Greek yogurt, crumbled feta, or extra parsley

Step-by-Step Instructions

Step 1: Prep the eggplant and beef

Cut the eggplant into 1 1/2-inch chunks so it cooks at the same pace as the beef. If your eggplant is very large or you want extra insurance against bitterness, toss it with 1/2 tsp of the kosher salt and let it sit in a colander for 15 minutes, then pat dry. (This step is optional, but helpful.)

Pat the beef dry with paper towels (this helps it brown instead of steam). Season the beef with 2 tsp kosher salt and 1 tsp black pepper. If using the optional flour, sprinkle 2 tbsp flour over the beef and toss until lightly coated.

Step 2: Brown the beef deeply

Heat a large Dutch oven (5–7 quart) over medium-high heat for 2 minutes. Add 2 tbsp olive oil and let it shimmer.

Brown the beef in 2 batches so you don’t crowd the pot. Cook each batch for 8–10 minutes total, turning occasionally, until you get a deep brown crust on multiple sides. Transfer browned beef to a plate and keep any juices.

Step 3: Sauté the onion until sweet and soft

Reduce heat to medium. Add the remaining 1 tbsp olive oil. Add the diced onion and cook for 6–8 minutes, scraping up browned bits, until the onion is softened and lightly golden.

Step 4: Bloom the garlic and tomato paste

Add the minced garlic and cook for 30 seconds, just until fragrant.

Add the tomato paste and cook for 2 minutes, stirring constantly, until it darkens slightly and starts to stick to the bottom in spots. This quick “toasting” step deepens the stew’s flavor.

Step 5: Deglaze, build the stew, and start the braise

Pour in the red wine and stir well, scraping the bottom to dissolve the flavorful browned bits. Simmer for 2 minutes.

Add the crushed tomatoes, beef broth, bay leaves, oregano, thyme, and the optional cinnamon. Return the browned beef (and any accumulated juices) to the pot. Bring to a gentle simmer.

Cover with a lid slightly ajar and adjust heat to maintain a low simmer. Cook for 60 minutes, stirring once or twice, until the beef is starting to turn tender.

Step 6: Add the eggplant and simmer until silky

Stir the eggplant chunks into the pot. The stew may look very full at first; the eggplant will shrink as it softens.

Continue simmering, covered slightly ajar, for 35–45 minutes, stirring gently every 10–15 minutes, until the beef is fork-tender and the eggplant is soft and creamy. If the stew thickens too much, add up to 1/2 cup (120 ml) additional broth or water, 1/4 cup at a time, to loosen it.

Step 7: Finish with lemon and herbs, then serve

Remove the bay leaves. Stir in the lemon juice and parsley. Taste and add more salt if needed (start with 1/4 tsp at a time).

Serve hot in warm bowls. It’s excellent with crusty bread for dipping, or spooned over rice, couscous, or small pasta.

Pro Tips

• Don’t rush the browning: A real brown crust on the beef is where the stew’s depth comes from. Work in batches.
• Keep the simmer gentle: Aim for a lazy bubble, not a boil. Boiling can make the beef tougher.
• Eggplant size matters: Larger chunks hold their shape a bit more; smaller chunks melt into the sauce and make it thicker.
• Use good canned tomatoes: Because the stew is tomato-forward, a quality crushed tomato makes a noticeable difference.
• Brighten at the end: Lemon juice and parsley right before serving keep the flavors lively and balanced.

Variations

• Greek-leaning version: Add 1 tsp smoked paprika and finish with crumbled feta and a drizzle of olive oil.
• Spicy version: Add 1/4–1/2 tsp red pepper flakes with the garlic and tomato paste.
• Extra-vegetable version: Add 1 diced red bell pepper with the onion, or stir in 3 cups (90 g) baby spinach during the last 2 minutes of cooking.

Storage & Make-Ahead

Cool the stew to room temperature (within 2 hours), then refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until steaming hot (about 8–12 minutes). Add a splash of broth or water if it has thickened.

For longer storage, freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator, then reheat on the stovetop over medium-low heat until hot throughout. This stew often tastes even better the next day as the flavors meld.

Nutrition (per serving)

Approximate, based on 6 servings: 510 calories; 42 g protein; 28 g fat; 22 g carbohydrates; 7 g fiber; 10 g sugars; 980 mg sodium.