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Naabil's Grecian Beef Stew

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Submitted by joych

YIELD

4 servings

PREP

20 min

COOK

10 hrs

READY

10 hrs

Ingredients

2 907.2
POUNDS G STEWING BEEF
lean, cut in 1 1/2 inch chunks
2 2
EACH EACH ONIONS
sliced
2 2
CLOVES CLOVES GARLIC
chopped
2 3E+1
TABLESPOONS ML VEGETABLE OIL
1 1
EACH EACH EGGPLANT
unpeeled, cubed *
1 237
CUP ML BEEF STOCK
2 ½ 13
TEASPOONS ML CINNAMON
1 5
TEASPOON ML SALT
1 1
X X BLACK PEPPER *
16 462.4
OUNCES ML/G CHICKPEAS (GARBANZO BEANS)
drained
16 462.4
OUNCES ML/G TOMATO WEDGES
drained *
1 15
TABLESPOON ML FLAVORING *
1 1
X X RICE
fluffy *
1 1
X 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 476g (16.8 oz)
Amount per Serving
Calories 1068 45% from fat
 % Daily Value *
Total Fat 53g 82%
Saturated Fat 19g 94%
Trans Fat 0g
Cholesterol 197mg 66%
Sodium 1216mg 51%
Total Carbohydrate 24g 24%
Dietary Fiber 8g 30%
Sugars g
Protein 143g
Vitamin A 1% Vitamin C 17%
Calcium 11% Iron 50%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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