Beef And Eggplant Stew (Greek - Crock Pot Version)

Name: Beef And Eggplant Stew (Greek - Crock Pot Version)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs lean stewing beef, cut in 1 1/2 inch chunks; 2 medium onions, sliced thin; 2 garlic cloves, minced; 1/4 cup olive oil; 8 Japanese eggplants (the long, thin, striated white and purply ones); 1 cup beef stock; 1 (1 lb) can tomato sauce; 1 tablespoon red wine vinegar; 3/4 teaspoon sugar; 1/2 teaspoon cinnamon; 1/8 teaspoon allspice; 1/8 teaspoon ground cloves; 1/4 cup minced parsley; 1/2 cup cubed feta cheese (optional)

Servings: persons

2 lbs lean stewing beef, cut in 1 1/2 inch chunks
2 medium onions, sliced thin
2 garlic cloves, minced
1/4 cup olive oil
8 Japanese eggplants (the long, thin, striated white and purply ones)
1 cup beef stock
1 (1 lb) can tomato sauce
1 tablespoon red wine vinegar
3/4 teaspoon sugar
1/2 teaspoon cinnamon
1/8 teaspoon allspice
1/8 teaspoon ground cloves
1/4 cup minced parsley
1/2 cup cubed feta cheese (optional)

1
Wash the eggplant, then top and tail.
2
Don't bother to peel, just cut into 1 inch thick segments.
3
In large skillet, brown the beef, onions, garlic and eggplant in olive oil until dark golden-brown; drain.
4
Place in crock pot.
5
Combine the beef stock with the tomato sauce, vinegar, sugar, spices, and salt and pepper to taste, and stir it into the meat.
6
Cover and cook on low heat for 8-10 hours.
7
If serving with pasta, prepare pasta until al dente, pour onto a large serving platter and cover with meat, eggplant and sauce (you may add the feta- it is delicious).
8
Sprinkle minced parsley over.
9
If serving on its own as a main course, garnish with parsley and feta, serve with a green salad, lots of crusty bread (the sauce has to be mopped up!), and plenty of red wine.

916

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 lbs lean stewing beef, cut in 1 1/2 inch chunks, 2 medium onions, sliced thin, 2 garlic cloves, minced, 1/4 cup olive oil, and more.

Yes, Beef And Eggplant Stew (Greek - Crock Pot Version) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!