Beef and Eggplant Stew (Greek – Crock Pot Version)
Overview:
This Beef and Eggplant Stew, a Greek-inspired delight, combines tender beef, succulent eggplant, and a medley of Mediterranean spices, all slow-cooked to perfection in a crock pot. The resulting dish is a rich, flavorful stew with a divine sauce that pairs wonderfully with pasta, like penne or rigatoni. With its aromatic spices and melt-in-your-mouth eggplant, this stew is a hearty one-dish meal that’s both comforting and satisfying. Plus, it’s kid-friendly and low in cholesterol, making it a wholesome choice for the whole family.
Ingredients:
- 2 onions
- 2 garlic cloves
- 2 tbsp olive oil
- 1/4 cup red wine vinegar
- 8 Japanese eggplants
- 1 cup tomato sauce
- 1 tsp sugar
- 1 tsp cinnamon
- 1/2 tsp allspice
- 1/8 tsp ground cloves
- 1/8 tsp salt
- 1/4 tsp black pepper
- 1/2 cup minced parsley
- 1/2 cup crumbled feta cheese
Instructions:
| Step | Description |
|---|---|
| 1 | Wash the eggplant, then top and tail. Don’t bother to peel, just cut into 1-inch thick segments. |
| 2 | In a large skillet, heat olive oil over medium heat. Add onions, garlic, beef, and eggplant. Cook until dark golden-brown; drain excess oil. |
| 3 | Transfer the cooked mixture to a crock pot. |
| 4 | In a bowl, combine beef stock, tomato sauce, red wine vinegar, sugar, cinnamon, allspice, ground cloves, salt, and pepper. Stir well, then pour over the meat mixture in the crock pot. |
| 5 | Cover and cook on low heat for 8-10 hours, allowing the flavors to meld together and the meat to become tender. |
| 6 | If serving with pasta, prepare pasta until al dente. Transfer the cooked pasta to a large serving platter and cover with the meat, eggplant, and sauce. Optionally, sprinkle crumbled feta cheese on top. |
| 7 | Garnish with minced parsley before serving. |
| 8 | If serving as a main course, garnish with parsley and feta cheese. Serve with a green salad, crusty bread, and red wine for a complete meal. Enjoy! |
Nutritional Information (per serving):
- Calories: 587
- Fat: 28.2g
- Saturated Fat: 8.5g
- Cholesterol: 110.6mg
- Sodium: 648.3mg
- Carbohydrates: 50.4g
- Fiber: 26.8g
- Sugar: 22.5g
- Protein: 40.7g
Keywords:
One Dish Meal, Penne, Vegetable, Meat, Greek, European, Low Cholesterol, Kid Friendly
Serving Suggestions:
This Beef and Eggplant Stew is incredibly versatile and can be served in various ways to suit your preferences. Here are a few serving suggestions:
- Serve over cooked pasta, such as penne or rigatoni, for a hearty and satisfying meal.
- Accompany with a side of crusty bread to soak up the delicious sauce.
- Pair with a green salad dressed with a light vinaigrette for a refreshing contrast.
- Enjoy alongside a glass of your favorite red wine to complement the rich flavors of the stew.
- For a lighter option, serve over cooked quinoa or couscous instead of pasta.
Tips:
- For added depth of flavor, marinate the beef in the spice mixture for a few hours before cooking.
- Use Japanese eggplants for their tender texture and mild flavor, which pairs perfectly with the spices in this stew.
- Don’t skip the step of browning the meat and vegetables before adding them to the crock pot, as it helps to enhance the overall flavor of the dish.
- Feel free to adjust the spices according to your taste preferences. Add more cinnamon for a warmer flavor or increase the amount of red wine vinegar for extra tanginess.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage. Reheat gently on the stove or in the microwave before serving.
Conclusion:
With its aromatic spices, tender beef, and melt-in-your-mouth eggplant, this Beef and Eggplant Stew is sure to become a favorite in your household. Whether served over pasta or enjoyed on its own, this hearty dish is perfect for cozy family dinners or entertaining guests. Give this recipe a try and transport your taste buds to the sunny shores of Greece with every delicious bite!
