This traditional Cretan dish is a Mediterranean Diet favorite that will warm you and fulfill you. Rich enough to serve as an entree for a Sunday dinner, yet, quick and simple enough to enjoy any night of the week. Serve with crusty sourdough bread for sopping up the delicious sauce from your bowl. I also recommend the Greek Salad or Cucumber-Tomato Salad with Feta and Fresh Mint to go with this meal.
Check out the slow-cooker and Instant Pot versions of this recipe below:
Slow-Cooker Beef Stew with Eggplant, Zucchini, and Tomatoes (Greece)
Beef Stew Instant Pot with Eggplant, Zucchini, and Tomatoes (Greece)
Beef Stew With Eggplant, Zucchini and Tomatoes (Greece)
- 2 pounds lean beef, cut into bite-sized cubes
- 5 tbsp. extra virgin olive oil
- 2 onions, chopped
- 1 pound zucchini, sliced
- 1 pound eggplant, cubed
- 1 tsp thyme, dried
- 1 tsp sage, dried
- 2 tbsp. fresh mint, chopped
- 1 pound tomatoes, chopped
- salt and pepper to taste
In a pot, heat half of the oil and brown the meat. Cover the meat with water and simmer.
In another pot, add the rest of the oil and saute onions and vegetables until soft (about 10 minutes). Add the tomatoes and mix everything together with the meat. Add the thyme, sage and mint. Add salt and pepper to taste. Bring to a boil and then lower heat. Simmer for 45 minutes.
Calories: 380kcalCarbohydrates: 14gProtein: 35gFat: 20gSaturated Fat: 5gTrans Fat: 1gCholesterol: 94mgSodium: 219