Slow cooked fork-tender meat and soft aubergines right out of a tangy, aromatic, and creamy tomato-based sauce. For serving bulgur or rice will go nicely, absorbing the rich sauce.
See how simple it is to create this great-tasting dish below and don’t forget that you can always print it.
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Here you can find more of my recipes with Aubergines.
Beef Stew with Aubergines
Servings: 5 People
Ingredients
- 1.250 Kg Beef Chuck , roast, trimmed and cut into 5cm cubes
- 6 Aubergines , cut into 3cm cubes
- 100 g All-Purpose Flour
- 250 g Margarine Light , Charalambides-Christis
- 400 g Chopped Tomatoes , tinned
- 1 Large Yellow Onion , roughly chopped
- 1 Large Stalk Celery , roughly chopped
- 1 Large Carrot , roughly chopped
- 1 tsp Sweet Paprika , not smoked
- 2 Bay Leaves
- 1 tsp dry Coriander , ground
- 1 tsp dry Thyme
- ½ tsp All-Spice Berries , ground
- 2 Small Sticks Cinnamon
- 750 ml Beef Broth
- 3 tbsp Fresh Parsley , roughly chopped
- 1 ½ tsp Sea Salt
- 1 tsp freshly ground Black Pepper
Instructions
- After cutting the aubergines, we place them in a salted water bowl. Allow for 45’ to release some of their bitterness, wash well and allow to dry.
- Place the beef cubes on a flat plate or surface and season with salt and pepper. Then add into a bowl with the flour and mix well so that each cube is covered.
- Place a large pot or casserole on high heat and when it heats up, a minute or two later, add 100g of the margarine and allow to melt. Then add the beef cubes making sure that any excess flour is dusted away. Sauté each side for 2-3’ until nicely coloured and remove from the pot. Repeat for the rest of beef cubes if your pot was not big enough to handle the whole quantity. Remove the beef from the pot and keep aside.
- In the same pot, on medium heat add 50g of margarine, allow to melt and add the onions sauteing for just 3’. Add the celery and the carrots and sauté for 2’ more. Add the tomatoes along with the paprika, bay leaves, coriander, thyme, all-spice berries and cinnamon. Mix, bring the beef cubes back to the pot, and pour the beef broth. Give it a good stir, increase the heat and bring to a boil. Cover the pot and simmer for 2 hours. If needed add some more water.
- In the meantime, we take a high wall frying pan and we place it on high heat. Add the remaining 100g of margarine, allow to melt and add the aubergines. Sauté for about 20’ until tender.
- Back to the pot with the beef, remove all cubes from the pot, discard the bay leaves and cinnamon stick and place the sauce from the pot to a high-speed blender. Blend and taste for additional seasoning.
- In that same pot we return the beef cubes along with the fried aubergines and we pour the blended sauce. Cover the pot and simmer for 20’. Just before removing from the fire add to the pot most of the parsley.
- Serve and garnish with the remaining parsley.
Video
Cut the Aubergines and place them in a salted water bowl for 45′. Then dry.
Season the beef cubes,
and dredge in flour.
Sauté in margarine.
Sauté the onions,
along with the celery and carrots.
paprika, coriander and all-spice,
Add the chopped tomatoes,
as well as thyme, Bay leaves and cinnamon.
Add the sautéed beef cubes,
and pour the broth.
Simmer for 2 hours.
In a separate pan sauté the already dried aubergines until softened.
Remove from the heat and keep aside in the pan.
After 2 hours, remove the beef cubes from the sauce,
and discard the cinnamon and bay leaves.
Add the sauce to a food processor,
and blend well.
Bring the beef cubes back to the pot,
add the aubergines,
along with the blended sauce.
Pour some water and simmer.
20′ later,
add the parsley and
serve.
