Beef & Eggplant Stew, Cozy Suppers, & An Ultimate Recipe Swap

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.

Beef Stew with Eggplant, Carrots, and Mashed Potatoes

2 Tablespoons olive oil
3 pounds boneless, chuck roast, cut into 1 inch cubes
salt and pepper
1 onion, diced
3 cloves garlic, minced
2 bay leaves
2 teaspoons dried thyme
3 Tablespoons flour
2 cups beef broth
2 Tablespoons olive oil
2 cups peeled and diced eggplant
2 cups peeled and sliced carrots

To serve: Mashed Potatoes

In large skillet, heat oil until shimmering. Add beef cubes and cook in batches, until browned. Remove to slow cooker and season with salt and pepper. Add onions and garlic to skillet. Saute until clear. Add bay leaves, thyme, and flour. Stir to combine. Stir in beef broth. Transfer seasoned broth and onion mixture to slow cooker. Cook 4 hours.

Saute eggplant in additional olive oil. Cook for about 7 minutes. Stir eggplant and carrots into slow cooker. Continue cooking for two more hours. Serve over mashed potatoes.

What do you like to serve for a cozy supper?

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