From “Taverna ton Filon”

INGREDIENTS (serves 4)

• 1 kg beef chuck, cut into 4 cm cubes
• 4 large globe eggplants, sliced into 2 cm rounds and peeled in stripes
• 2 onions, sliced
• 4 garlic cloves, peeled and thinly sliced
• 1 kg ripe tomatoes, roughly chopped
• 2 tbsp tomato paste
• 250 ml extra virgin olive oil
• 500 ml white wine
• About 2 liters beef or vegetable stock (or water)
• 1 cinnamon stick, 3 bay leaves, 6 allspice berries, 3 cloves, 1 bunch of thyme
• Salt and pepper to taste

Method
Beef

Season the beef with salt and pepper and toss with a little olive oil in a large bowl. In a wide, heavy-bottomed pot, heat the olive oil over medium-high heat. Sear the beef pieces thoroughly on all sides until nicely browned. Add the onion and garlic, and continue sautéing until softened and fragrant. Stir in the tomato paste gently using a wooden spoon. Deglaze the pot with the white wine and let it reduce by about two-thirds. Add the chopped tomatoes, spices, and enough stock to cover. Once it comes to a strong simmer, reduce the heat, cover the pot, and cook gently for about 1.5 hours, or until the meat is tender.

Eggplants

Place the eggplant slices in a colander, salt generously, toss to coat, and let them rest for 40 minutes to 1 hour to release their excess moisture. Pat dry with paper towels. In a deep saucepan, heat 4–5 cm of a mix of sunflower oil and olive oil. Fry the eggplant slices until they take on a golden, appetizing color. Transfer to paper towels to absorb excess oil before adding them to the beef stew.

Finishing & serving

Ten minutes before turning off the heat, taste the stew and adjust the seasoning if needed. Add the fried eggplants, gently shaking the pot by the handle to nestle them into the sauce without stirring. Let the eggplants soak in the flavors for a few minutes, then turn off the heat. Serve in deep plates, spooning over plenty of sauce, drizzle with a bit of olive oil, and finish with freshly ground black pepper and fresh basil leaves.

Wine Pairing

Braised beef with eggplant is a rich, Mediterranean dish layered with aromatic spices, a deep tomato sauce that brings bright acidity, and the sweet, velvety texture of the eggplant. The ideal wine pairings should complement this complexity without overwhelming the dish’s savory depth.

 

• Xinomavro, particularly from PDO Naoussa (ΠΟΠ Νάουσα) and PDO Goumenissa (ΠΟΠ Γουμένισσα), PDO Rapsani (ΠΟΠ Ραψάνη) or blended with international varieties in PGI regions such as PGI Imathia (ΠΓΕ Ημαθία) and PGI Macedonia (ΠΓΕ Μακεδονία), is a superb match for the tomato sauce’s acidity and the spice-driven profile of the dish.
• Agiorgitiko, whether in its classic PDO Nemea (ΠΟΠ Νεμέα) form or in blends with international grapes from PGI (ΠΓΕ) regions like PGI Κorinthia (ΠΓΕ Κόρινθος) or PGI Peloponnese (ΠΓΕ Πελοπόννησος), offers mild tannins, ripe fruit, and gentle spice — a perfect partner for the tender texture of the beef.
• Dry red expressions of Mavrodaphne, known for their earthy, spicy character, shine in PGI and Varietal Wines such as PGI Slopes of Ainos (ΠΓΕ Πλαγιές Αίνου), PGI Achaia (ΠΓΕ Αχαΐα), and PGI Ilia (ΠΓΕ Ηλεία). These wines elevate the dish with depth and complexity.