Everything you need to make beef and eggplant stew:
- 1.3 kg beef (preferably chuck)
- 4 large eggplants
- 1/2 cup olive oil
- 2 onions, finely chopped
- 4 garlic cloves, sliced
- 1 tbsp tomato paste
- 5 ripe and firm tomatoes, peeled
- 1/2 cup dry white wine
- 1 tsp sugar
- 4 allspice berries
- 1 bay leaf
- 1 large potato, cut into large cubes
- 2 tbsp parsley, finely chopped
- Salt
- Freshly ground pepper
Instructions:
- Cut the beef into large pieces and pat them dry with paper towels. Season generously with salt and pepper, ensuring the seasoning is evenly distributed.
- In a wide pot, heat the olive oil over medium-high heat. Brown the beef on all sides, about 7-8 minutes in total. Once browned, transfer the beef to a bowl and cover.
- Reduce the heat to low and add the chopped onions to the pot. Sauté until softened and caramelized, about 6-7 minutes. Add the garlic and tomato paste, stirring for 1-2 minutes.
- Return the beef and its juices to the pot. Increase the heat, add the white wine, and allow it to evaporate. Add the grated or chopped tomatoes, sugar, allspice, bay leaf, and enough hot water to cover the ingredients. Simmer gently for 1 hour and 15 minutes until the beef is tender. Season with salt and pepper to taste.
- Preheat the oven to 220°C.
- Remove the stems from the eggplants and cut them into thick pieces. Spread the eggplant pieces on a baking sheet, drizzle with olive oil, sprinkle with salt, and roast in the preheated oven for 15 minutes until lightly charred.
- Once the beef is tender, add the roasted eggplants and the potato cubes to the pot. Cover and simmer for an additional 15 minutes until the potatoes are cooked through.
- Stir in the chopped parsley. Turn off the heat and let the dish rest for 15 minutes to allow the flavors to meld and the sauce to thicken.
- Serve the beef and eggplant stew with a side of rice or on its own.
Enjoy!
Source: Argiro Barbarigou
