Beef and Eggplant Stew Greek Crock Pot Version
Transport yourself to the sun-drenched hills of Greece with this hearty and flavorful Beef and Eggplant Stew, a slow-cooker masterpiece brimming with Mediterranean flair. Tender chunks of beef, velvety eggplant, and aromatic spices like cinnamon and oregano meld together over hours of gentle simmering, creating a deeply savory dish that feels both rustic and luxurious. Highlighted by tangy bursts of red wine vinegar and the warmth of garlic and onions, this crock pot recipe is as effortless as it is delicious. With just 20 minutes of prep and a long, low-and-slow cook time, it’s the perfect make-ahead meal for busy weeknights or a cozy weekend dinner. Serve this gluten-free Greek-inspired stew with crusty bread or fluffy rice, and garnish with fresh parsley for a finishing touch. Ideal for anyone seeking a comforting yet exotic one-pot meal, this dish is sure to become a new household favorite!
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Recipe Information
Ingredients
- 2 pounds Beef stew meat
- 2 medium (about 1.5 pounds total) Eggplant
- 1 large Onion
- 4 cloves Garlic cloves
- 1 14.5-ounce can Crushed tomatoes
- 2 cups Beef broth
- 2 tablespoons Olive oil
- 2 tablespoons Red wine vinegar
- 0.5 teaspoons Ground cinnamon
- 1.5 teaspoons Dried oregano
- 2 leaves Bay leaves
- 2 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Cut the beef stew meat into bite-sized pieces if not pre-cut. Season with 1 teaspoon of salt and 1/4 teaspoon of black pepper.
Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil and brown the beef in batches until all sides are seared. Transfer the browned beef to the crock pot.
Dice the onion and mince the garlic. In the same skillet, add the remaining tablespoon of olive oil, then sauté the onion and garlic until softened and fragrant, about 3-5 minutes. Transfer to the crock pot.
Cut the eggplant into bite-sized cubes (no need to peel unless desired). Add the eggplant to the crock pot.
To the crock pot, add the crushed tomatoes, beef broth, red wine vinegar, ground cinnamon, dried oregano, bay leaves, remaining salt, and black pepper. Stir to combine.
Cover the crock pot and cook on low for 6-7 hours or on high for 3-4 hours, until the beef is tender and the eggplant has absorbed the flavors of the stew.
Taste the stew and adjust seasoning with additional salt or pepper if necessary. Remove the bay leaves before serving.
Ladle the stew into bowls, garnish with freshly chopped parsley (optional), and serve with crusty bread or over rice if desired.
Nutrition Facts
Calories |
521 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.6 g | 46% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1332 mg | 58% | |
| Total Carbohydrate | 22.4 g | 8% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 12.6 g | ||
| Protein | 35.0 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 75 mg | 6% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1333 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
