Ingredients
- Beef: 2 lbs beef chuck, cut into 1.5-inch cubes. Beef chuck is ideal for stewing as it has good marbling and becomes incredibly tender when cooked low and slow. You can also use beef brisket or round roast, but chuck is generally the most flavorful and cost-effective option.
- Eggplant: 1 large eggplant (about 1 lb), cut into 1-inch cubes. Choose a firm, heavy eggplant with smooth, glossy skin. Italian or Globe eggplants work well.
- Onion: 1 large yellow onion, chopped. Yellow onions provide a foundational savory flavor to the stew.
- Carrots: 2 large carrots, peeled and sliced into ½-inch thick rounds. Carrots add sweetness and color to the stew.
- Celery: 2 stalks of celery, chopped. Celery contributes a subtle herbaceous note and aromatic depth.
- Potatoes: 2 lbs Yukon Gold potatoes, peeled and cut into 1.5-inch cubes. Yukon Gold potatoes are excellent for stew as they hold their shape well and become creamy when cooked. You can also use red potatoes.
- Garlic: 4 cloves garlic, minced. Garlic is essential for adding pungent flavor and aroma.
- Tomato Paste: 2 tablespoons tomato paste. Tomato paste deepens the savory flavor and adds richness to the stew broth.
- Beef Broth: 6 cups low-sodium beef broth. Using low-sodium broth allows you to control the salt level and ensures the stew isn’t overly salty. High-quality beef broth will significantly enhance the flavor of the stew.
- Dry Red Wine: 1 cup dry red wine (such as Cabernet Sauvignon, Merlot, or Pinot Noir). Red wine adds complexity and depth of flavor. If you prefer not to use wine, you can substitute with an equal amount of beef broth.
- Dried Thyme: 1 teaspoon dried thyme. Thyme is a classic herb that complements beef beautifully and adds earthy notes.
- Dried Rosemary: ½ teaspoon dried rosemary. Rosemary adds a piney, slightly pungent aroma that enhances the savory profile.
- Bay Leaf: 1 bay leaf. Bay leaf provides a subtle, aromatic background flavor that rounds out the stew. Remember to remove it before serving.
- All-Purpose Flour: 2 tablespoons all-purpose flour. Flour is used to lightly dredge the beef and helps to thicken the stew. Gluten-free flour blends can be used as a substitute.
- Olive Oil: 2 tablespoons olive oil. Olive oil is used for browning the beef and sautéing the vegetables.
- Salt and Black Pepper: To taste. Season generously with salt and freshly ground black pepper at various stages of cooking to build layers of flavor.
- Fresh Parsley: (Optional, for garnish) Chopped fresh parsley adds a bright, fresh finish and visual appeal when serving.
Instructions
Step 1: Prepare the Beef
- Pat the beef chuck cubes dry with paper towels. This helps them brown better.
- Season the beef generously with salt and black pepper.
- Place the flour in a shallow dish and dredge the beef cubes in the flour, shaking off any excess. This light coating of flour will help to thicken the stew as it cooks.
Step 2: Brown the Beef
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Working in batches (do not overcrowd the pot), sear the beef cubes on all sides until nicely browned. Browning the beef develops deep, savory flavors that are crucial for a good stew. Remove the browned beef from the pot and set aside.
Step 3: Sauté the Vegetables
- Add the chopped onion, carrots, and celery to the pot (add a little more olive oil if needed). Sauté over medium heat until the vegetables are softened, about 5-7 minutes. Stir occasionally to prevent burning.
- Add the minced garlic and tomato paste to the pot and cook for another minute, stirring constantly, until fragrant. Cooking the tomato paste enhances its flavor and adds depth to the stew.
Step 4: Deglaze the Pot and Build the Stew
- Pour in the red wine (or beef broth substitute) and scrape the bottom of the pot with a wooden spoon to deglaze, lifting up any browned bits (fond) that have stuck to the bottom. These browned bits are packed with flavor.
- Add the beef broth, dried thyme, dried rosemary, and bay leaf to the pot.
- Return the browned beef to the pot.
- Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and simmer gently for 2 hours. Simmering slowly allows the beef to become incredibly tender and the flavors to meld together beautifully.
Step 5: Add Potatoes and Eggplant
- After 2 hours of simmering, add the cubed potatoes and eggplant to the stew.
- Stir gently to combine.
- Cover the pot and continue to simmer for another 45-60 minutes, or until the potatoes and eggplant are tender and the beef is fork-tender. The cooking time may vary depending on the size of your beef and vegetable cubes and the heat of your simmer.
Step 6: Season and Serve
- Remove the bay leaf from the stew.
- Taste the stew and season with additional salt and black pepper as needed. Adjust seasoning to your preference.
- If the stew is too thin, you can simmer it uncovered for the last 10-15 minutes to allow it to thicken slightly. Alternatively, for a thicker stew, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry, and then stir it into the stew during the last 10 minutes of cooking.
- Ladle the Old Fashioned Beef Stew with Eggplant into bowls.
- Garnish with chopped fresh parsley (if desired).
- Serve hot and enjoy!
Nutrition
- Serving Size: one normal portion
- Calories: 450-550
- Sugar: 8-10 grams
- Sodium: 500-700 mg
- Fat: 20-30 grams
- Saturated Fat: 8-12 grams
- Carbohydrates: 30-40 grams
- Fiber: 5-7 grams
- Protein: 35-45 grams
- Cholesterol: 100-130 mg