Mediterranean Beef & Eggplant Symphony Stew
Indulge in the exquisite flavors of the Mediterranean with this flavorful beef and eggplant stew, reimagined for your crock pot. This hearty dish features tender chunks of lean stewing beef combined with the luscious, melting texture of Japanese eggplant, all simmered to perfection in a rich, aromatic tomato base. Enhanced by a blend of spices that evoke the sun-kissed landscapes of Greece, each bite delivers a delightful experience filled with warmth and umami. Serve it over your choice of thick pasta, like penne or rigatoni, for a satisfying meal, or enjoy it on its own paired with fresh crusty bread and a crisp salad. The optional cubed feta cheese adds a creamy tang that complements the stew's rich flavors beautifully.
8
Servings
N/A
Calories
14
Ingredients
Ingredients
lean stewing beef
2 lbs (cut into 1.5-inch chunks)
medium onions
2 (sliced thin)
garlic cloves
2 (minced)
olive oil
1/4 cup (for browning)
Japanese eggplants
8 (washed, topped, tailed, and cut into 1-inch thick segments)
beef stock
1 cup (for sauce)
tomato sauce
1 lb (1 can)
red wine vinegar
1 tablespoon
sugar
3/4 teaspoon
cinnamon
1/2 teaspoon
allspice
1/8 teaspoon
ground cloves
1/8 teaspoon
minced parsley
1/4 cup (for garnish)
cubed feta cheese
1/2 cup (optional) (for garnish)
Instructions
1
Begin by preparing the eggplants. Wash them thoroughly, then remove the tops and tails. Cut the eggplants into 1-inch thick segments, leaving the skin on for added texture and flavor.
2
In a large skillet over medium-high heat, add the olive oil and heat until shimmering. Brown the chunks of beef until they develop a dark golden-brown crust on all sides, approximately 5-7 minutes. Stir in the sliced onions and minced garlic for an additional 3-4 minutes, allowing them to soften and become fragrant.
3
Toss in the eggplant segments, allowing them to brown slightly for about 2-3 minutes. Be careful not to overcrowd the pan; it may be necessary to work in batches. After browning, drain any excess oil and transfer the mixture into your crock pot.
4
In a separate bowl, combine the beef stock, tomato sauce, red wine vinegar, sugar, cinnamon, allspice, and ground cloves. Add salt and pepper to taste, stirring well to combine.
5
Pour the sauce mixture over the beef and eggplant in the crock pot, ensuring everything is evenly coated.
6
Cover the crock pot and cook on low heat for 8-10 hours, allowing the flavors to meld and the ingredients to become tender.
7
When ready to serve, boil your choice of pasta in salted water until it reaches al dente texture. Drain well and place on a large serving platter.
8
Spoon the beef and eggplant stew generously over the pasta or serve it as a standalone dish. If desired, sprinkle cubed feta cheese on top for an added layer of flavor.
9
Garnish with freshly minced parsley and serve with a green salad and lots of crusty bread to soak up the delicious sauce. Pair it with your favorite red wine for the perfect Mediterranean dining experience.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Mediterranean Beef & Eggplant Symphony Stew?
It is a hearty, flavorful slow-cooked stew featuring tender beef, Japanese eggplant, and a rich tomato-based sauce infused with Mediterranean spices.
What type of beef should I use for this recipe?
The recipe calls for 2 lbs of lean stewing beef, cut into 1.5-inch chunks.
Why are Japanese eggplants used?
Japanese eggplants are chosen for their luscious, melting texture and thin skin, which holds up well in a slow cooker.
How many Japanese eggplants do I need?
You will need 8 Japanese eggplants, washed and cut into 1-inch thick segments.
Do I need to peel the eggplants?
No, you should leave the skin on the eggplant for added texture and flavor.
What is the recommended cooking time in the crock pot?
The stew should be cooked on low heat for 8 to 10 hours to allow the flavors to meld.
What spices give the stew its Greek-inspired aroma?
The aromatic spice blend consists of cinnamon, allspice, and ground cloves.
Should I brown the beef before putting it in the crock pot?
Yes, browning the beef for 5-7 minutes in olive oil creates a dark golden-brown crust that enhances the flavor.
Do the onions and garlic need to be sautéed?
Yes, they should be stirred in with the beef for 3-4 minutes until softened and fragrant.
Should the eggplants be browned before slow cooking?
Yes, lightly browning the eggplant segments for 2-3 minutes before adding them to the crock pot is recommended.
What liquid base is used for the sauce?
The sauce is made from beef stock, tomato sauce, and red wine vinegar.
Why is sugar added to the stew?
A small amount of sugar (3/4 teaspoon) is used to balance the acidity of the tomato sauce and vinegar.
What type of pasta goes best with this stew?
Thick pastas like penne or rigatoni are recommended to catch and hold the rich sauce.
How many servings does this recipe provide?
This recipe makes approximately 8 servings.
What is a recommended garnish for this dish?
Freshly minced parsley and optional cubed feta cheese make excellent garnishes.
Can I serve this stew without pasta?
Yes, it can be served as a standalone dish accompanied by fresh crusty bread and a green salad.
Is feta cheese a required ingredient?
No, the cubed feta cheese is optional but adds a creamy tang that complements the rich flavors.
How should I prepare the onions?
The recipe calls for two medium onions to be sliced thin.
What role does red wine vinegar play in the recipe?
It provides a touch of acidity that brightens the overall flavor profile of the stew.
How much olive oil is needed?
You will need 1/4 cup of olive oil for browning the meat and vegetables.
Is this recipe suitable for families?
Yes, it is tagged as family-friendly and is a hearty comfort food option.
Should I drain the oil after browning?
Yes, after browning the meat and eggplants, you should drain any excess oil before transferring them to the crock pot.
What size should the beef chunks be?
The beef should be cut into 1.5-inch chunks.
Can I use regular eggplants if I can't find Japanese ones?
While Japanese eggplants are specified for their texture, you can substitute other varieties, though you may need to adjust the cutting size.
What type of tomato sauce should I use?
The recipe calls for one 1-lb can of standard tomato sauce.
What kind of wine pairs well with this stew?
A favorite red wine is recommended to pair with this Mediterranean meal.
How do I prepare the sauce mixture?
In a separate bowl, combine beef stock, tomato sauce, vinegar, sugar, spices, salt, and pepper before pouring over the beef.
Is salt and pepper included in the measurements?
Salt and pepper are added to the sauce mixture to taste.
What texture should the pasta be?
The pasta should be boiled in salted water until it reaches an al dente texture.
How should the final dish be presented?
Spoon the stew generously over the pasta on a large platter and garnish with parsley and feta.