Naabil's Grecian Beef Stew
Yield
4 servingsPrep
20 minCook
10 hrsReady
10 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
stewing beef
lean, cut in 1 1/2 inch chunks |
|
| 2 | each |
onions
sliced |
|
| 2 | cloves |
garlic
chopped |
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | each |
eggplant
unpeeled, cubed |
*
|
| 1 | cup |
beef stock
|
|
| 2 ½ | teaspoons |
cinnamon
|
|
| 1 | teaspoon |
salt
|
|
| 1 | x |
black pepper
|
*
|
| 16 | ounces |
chickpeas (garbanzo beans)
drained |
|
| 16 | ounces |
tomato wedges
drained |
* |
| 1 | tablespoon |
flavoring
|
* |
| 1 | x |
rice
fluffy |
*
|
| 1 | x |
parsley leaves
minced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
stewing beef
lean, cut in 1 1/2 inch chunks |
|
| 2 | each |
onions
sliced |
|
| 2 | cloves |
garlic
chopped |
|
| 3E+1 | ml |
vegetable oil
|
|
| 1 | each |
eggplant
unpeeled, cubed |
*
|
| 237 | ml |
beef stock
|
|
| 13 | ml |
cinnamon
|
|
| 5 | ml |
salt
|
|
| 1 | x |
black pepper
|
*
|
| 462.4 | ml/g |
chickpeas (garbanzo beans)
drained |
|
| 462.4 | ml/g |
tomato wedges
drained |
* |
| 15 | ml |
flavoring
|
* |
| 1 | x |
rice
fluffy |
*
|
| 1 | x |
parsley leaves
minced |
*
|
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.
