Return to Content

Beef and Eggplant Stew

Nov/Dec 2015


Beef and Eggplant Stew
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Zucchini can take the place of eggplant in this dish.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 4 tablespoons oil
  • 2 pounds stew beef cubed
  • 4 onions, peeled and chopped
  • 2 cloves garlic, minced
  • 6 ripe tomatoes, peeled and chopped
  • 1/2 cup dry white wine
  • 4 cups chicken stock
  • 2 sprigs parsley
  • 3 eggplants, peeled and chopped
  • 2 sweet red peppers, cored and chopped
  • Salt and pepper to taste


Heat oil in Dutch oven and brown beef over low heat, turning so all sides are done. Add onions and garlic and cook 5 minutes. Add tomatoes, wine, stock, and parsley. Cover and simmer 1 hour. Add eggplants and simmer 1 hour longer. Add peppers and simmer 20 minutes or until beef is tender. Season with salt and pepper.
Updated Tuesday, September 18th, 2007

Special 2 for 1 Holiday Sale

Send a one-year gift subscription of Yankee Magazine for only $17.99 and give a 2nd one-year gift subscription absolutely FREE. Plus, we will send you a FREE 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111