Beef & Eggplant Stew

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When I think of cozy suppers, I think of something hot and filling. Something that whispers, “comfort food.” As much as I love salad, it’s not really “cozy.”

Fall and winter are obviously the best times of the year for cozy suppers. And recently we enjoyed a good one. FishBoy13 had put in a request for stew. And since boneless chuck roast was on sale for $1.99, it was an easy moment to be a Yes-Mom.

What he didn’t know was that I was going to sneak some veggies in when he wasn’t looking. {bwahahaha}

This stew was absolutely delicious, especially when served over mashed potatoes. I had no idea that the eggplant would completely disappear. No one was the wiser.

It was hot. It was filling. It was cozy.

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Beef and Eggplant Stew
Prep Time
20 mins
Cook Time
6 hrs
Total Time
6 hrs 20 mins
This Beef and Eggplant Stew is easy to prepare since it cooks in the slow cooker. The eggplant and vegetables become very tender, the savory beef delicious.
Course: Main Course
Cuisine: American
Keyword: beef stew, vegetable and beef stew
Servings: 8
Calories: 305 kcal
Author: Jessica Fisher
  • 4 tablespoons olive oil
  • 3 pounds boneless chuck roast, cut into 1 inch cubes
  • salt and pepper
  • 1 onion diced
  • 3 cloves garlic minced
  • 3 tablespoons flour
  • 2 bay leaves
  • 2 teaspoons dried thyme
  • 2 cups beef broth
  • 1 eggplant peeled and diced
  • 4 carrots peeled and sliced
  • To serve: mashed potatoes
  1. In large skillet, heat 2 tablespoons oil until shimmering. Add beef cubes and cook in batches, until browned.
  2. Remove the meat to the slow cooker and season with salt and pepper.
  3. Add the onions and garlic to skillet. Saute until clear.
  4. Add the flour, bay leaves, and thyme. Stir to combine.
  5. Stir in the beef broth. Transfer seasoned broth and onion mixture to slow cooker. Cook 4 hours on LOW.
  6. About two hours before serving, saute the eggplant in the additional 2 tablespoons olive oil. Cook for about 7 minutes.
  7. Stir the eggplant and carrots into slow cooker. Continue cooking for two more hours.
  8. Serve the stew over mashed potatoes.
Recipe Notes

Promptly store leftovers in an airtight container in the refrigerator, for up to 4 days.

Nutritional values are approximate and based on 1/6 the recipe, not including mashed potatoes.

Nutrition Facts
Beef and Eggplant Stew
Amount Per Serving
Calories 305 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g13%
Cholesterol 109mg36%
Sodium 444mg19%
Potassium 915mg26%
Carbohydrates 10g3%
Fiber 3g13%
Sugar 4g4%
Protein 38g76%
Vitamin A 5169IU103%
Vitamin C 7mg8%
Calcium 37mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

About Jessica Fisher

I believe anyone can prepare delicious meals—no matter their budget.

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  1. Sharing an easy yeast dinner roll, just the perfect (and easy!) go with for stew or soup. Thanks for hosting!

  2. Your stew looks wonderful – eggplant gives such a lovely flavour to things, but it is great when you can make it disappear! I’ve linked up my beef in red wine stew, which is really easy to make and very comforting indeed! Thank you for hosting 🙂

  3. With the weather getting chillier, my meals are becoming more ‘cozy’. thanks for the link-up.

  4. Stews and soups are my favorite part of fall!

  5. That stew looks AWESOME. I have never thought to use roast instead of stew meat. Great idea.

  6. I love stew, so happy it’s fall!

  7. Happy Thursday! Your stew looks mighty tasty!

  8. Thanks for the recipe exchange, can’t wait to participate again next week!

  9. Our family loves Enchilada Soup on cozy eves!

    Can’t wait to try that stew with eggplant, we love eggplant at our house! : )

  10. Heidi says

    A while ago I found 6 black mini witch cauldrons at a yard sale. What a find. Our kids are so excited to fill their cauldrons they haven’t noticed I’ve snuck in a new recipe or secret ingredient.
    Beef stew baked in a real pumpkin is another one of my fall favorites.

  11. jessica says

    somehow my 3 year old is able to find ANY vegetable I find unless I puree it and hide it that way. I diced some eggplant super small and put it in chili…she actually found it and spit it out along with the beans and tomato chunks! So she had macaroni and meat…sigh!

  12. This looks great – I’d never thought of using eggplant as a winter vegetable before but why not?

  13. Stacy says

    This looks good. I’ve bookmarked it to use in the next week or two. Thank you. I like to make eggplant because they’re pretty affordable and are in the “safe” end of the EWG (pesticide) list when grown traditionally–so, not so expensive. My family is not yet excited about it though, so I’m happy to have another way to make it. For cozy meals, we have several, but I guess I think of any sort of stew or soup, or chili, made with homemade cornbread as very cozy. I bake it in the cast-iron skillet and serve it from there at the table–that seems very rustic and cozy to me.

    • Jessica Fisher says

      It almost disappears in this stew, so I’m not sure they will notice it.

  14. Laura says

    I got some eggplant from our farmer’s market CSA box this week and had NO Idea what to do with it. I found your recipe and made the stew. You are totally right, the eggplant disappears! All 3 of us agreed that this was a fabulous stew, and it was a great thing to do with the eggplant. Thank you!

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