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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (1060g) Recipe makes 6 servings The following items or measurements are not included below: red wine vinegar |
||
| Calories 592 | ||
| Calories from Fat 253 | (42%) | |
| Amount Per Serving | %DV | |
| Total Fat 28.2g | 43% | |
| Saturated Fat 8.4g | 42% | |
| Monounsaturated Fat 14.3g | ||
| Polyunsaturated Fat 2.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 87mg | 29% | |
| Sodium 629mg | 26% | |
| Potassium 2519mg | 71% | |
| Total Carbohydrate 52.2g | 17% | |
| Dietary Fiber 26.7g | 106% | |
| Sugars 22.5g | ||
| Protein 40.6g | 81% | |
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Beef and Eggplant Stew (Greek - Crock Pot Version)
By: evelyn/athens
Jan 23, 2004
This is a delicious Greek stew that I have adapted for the crock pot. The spices give it the characteristic Mediterranean flavour and the sauce is divine. The eggplant will be very soft, and some pieces may even have melted into the sauce. This is terrific served over a thick pasta, like penne or rigatoni.
SERVES 6 -8
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)
Directions
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.
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- Course > Main Dish > Stews
- Course > Main Dish > One-Dish Meal
- Main Ingredient > Vegetables
- Main Ingredient > Meat > Beef
- Main Ingredient > Pasta, Rice & Grains > Pasta > Penne
- Cuisine > European > Southern (Mediterranean) > Greek
- Preparation > Time to Make
- Preparation > Equipment > Crock-Pot
- Occasion > Dinner Party
- Occasion > Holiday/Event > Non-Religious > Super Bowl
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: Michelle Berteig
On Feb 10, 2008
Delicious! I used 2 lbs. of ground Italian sausage, browned in a skillet, 2 regular eggplants (peeled and cut into cubes) and I also added some red, yellow and orange bell pepper strips. I also used a jar of pasta sauce instead of the tomato sauce. Cooked in the crockpot all day and served over rotini pasta with feta cheese on top. Family loved it, very tasty. Would definitely make again!
From: lindseylcw
On Feb 9, 2007
We really liked this, I was quite surprised as we don't normally like cinnamon or anything cooked in a crockpot. This perfumed the house so nicely that it is almost worth making just for the smell alone!! Thank you for this recipe it will be well used in our house.
From: Yonah
On Jun 24, 2006
I have made this a number of times and so I am way past due on rating it. I have made it both on the stove top and in a crockpot and it has been wonderful either way. Even my 14 year old son who usually turns up his nose at eggplant, ate three helpings the last time. I have made it with the bigger eggplants (rather than the suggested japanese little ones) because that is what I had and it worked fine. Thanks for a wonderful recipe.
From: Sheynath
On Sep 29, 2004
Delicious! I made this just as the recipe directed, except cooked on the stovetop over low heat for several hours, instead of the crock pot. Even the kids like it. Most of the eggplant melted into the savory sauce. The feta cheese really adds a nice little contrast.
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