Smoky Eggplant Goulash

Serves 6


1 16oz jar Roasted Eggplant Sauce
2 cups low-sodium chicken stock
2 tbsp olive oil
3 lb whole boneless beef chuck roast, cut into 3 steaks
Kosher salt and freshly ground black pepper
4 medium carrots, 2 split lengthwise, 2 cut into bite-size pieces
2 small stalks celery
1 large yellow onion, thinly sliced
2 red bell peppers, thinly sliced
3 cloves garlic, thinly sliced
2 bay leaves
2 tbsp all-purpose flour
1 lb Yukon Gold potatoes, peeled and cubed
Chopped fresh parsley leaves, for serving

Two sets of vegetables; one at the very beginning to flavor it as it cooks, then a fresh set toward the end of cooking, delivers maximum flavor while ensuring that the vegetables are perfectly cooked (and not mush). Buon appetito!
Our Roasted Eggplant Sauce gives this hearty beef stew a great base with tons of flavor and depth, true to its Hungarian roots. Serve immediately or refrigerate for up to 5 days for an easy weekday dinner


Adjust oven rack to lower position and preheat to 300°F.

In a large Dutch oven, heat oil over medium-high heat until shimmering. Season beef all over with salt and pepper and add to pot. Sear, turning occasionally, until beef is well browned on 2 sides, about 10 minutes. Transfer beef to a large plate and set aside.

Add diced carrots to Dutch oven and cook, stirring, until well browned on all sides, about 4 minutes, lowering heat as necessary to prevent scorching. Season to taste with salt and pepper, then transfer to a bowl and set aside. Add split carrot, celery stalks, onion, peppers, and garlic and cook until onion and peppers are softened and lightly browned, about 8 minutes.

Add Roasted Eggplant Sauce and stir for about 30 seconds. Add chicken stock and bay leaves.

Cut seared steaks into 1 1/2- to 2-inch chunks and transfer to a large bowl. Toss with flour. Add beef and any juices accumulated in the plate back into the Dutch oven. Stir to combine and return to a simmer over medium heat. Transfer to oven, cover with lid partially open, and cook until beef is starting to become tender, about 1 1/2 hours. Liquid should remain at a slow, steady simmer throughout. Adjust oven temperature if necessary during cooking.

Remove stew from oven. Add potatoes and reserved sautéed carrots to stew. Return to oven and continue to cook, partially covered, until beef, potatoes, and carrots are tender and broth has thickened, 45 minutes to 1 hour. Using a wide spoon, skim off any excess fat from the surface of the stew and discard.

Remove stew from oven. If necessary, place over a burner and simmer for up to 15 minutes to reduce to desired consistency. Season to taste with salt and pepper if necessary.

Serve immediately, sprinkled with parsley. Alternatively, let cool overnight or refrigerate for up to 5 days and reheat to serve.