Naabil's Grecian Beef Stew
Submitted by joych
Greek-inspired beef stew slow-cooked with eggplant, chickpeas, cinnamon, and tomato wedges. Ten hours in the crockpot turns tough beef into spoon-tender, warmly spiced comfort.
YIELD
4 servingsPREP
20 minCOOK
10 hrsREADY
10 hrsThis Grecian beef stew is a crockpot dream with Mediterranean soul.
Chunky beef, sliced onions, and garlic get browned first to build a flavor base, then settle into a low, slow simmer with cubed eggplant, warming cinnamon, and a pour of beef broth.
The real magic happens in the last hour, when chickpeas and tomato wedges join the pot. The garbanzos soak up all that spiced broth, the tomatoes break down into something jammy and sweet, and the beef practically falls apart at the touch of a fork.
Spoon it over fluffy rice, scatter some fresh minced parsley on top, and you’ve got a one-pot meal that could feed half the neighborhood.
Chef Tips
- Parboil the eggplant for 2 minutes as directed to prevent it from getting bitter or mushy during the long cook
- Cinnamon is the secret weapon here. Use a full 2 ½ teaspoons and trust it
- Add the chickpeas and tomatoes no earlier than the last hour so they hold their shape
- This stew freezes well. Portion into containers and reheat gently for easy weeknight meals
Ingredients
Directions
In large skillet, brown beef, onions and garlic in oil; drain.
Place in Crock- Pot.
Parboil eggplant in 2 cups boiling, salted water for 2 minutes; drain.
Add to beef mixture; stir well.
Combine beef broth with cinnamon, salt and pepper and pour into Crock-Pot; stir well.
Cover and cook on Low for 10 to 12 hours.
One hour before serving, stir in garbanzos, tomato wedges and Kitchen Bouquet.
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