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Greek Roast Beef and Eggplant Stew

April 7, 2013

Eggplant and beef
There is nothing more comforting to me than curling up on the sofa with a bowl beef stew and slice of cornbread on a cold winter’s day. But this week, I just didn’t want traditional beef stew. At the grocery store, I found sirloin roast on sale, half-priced. I decided it was time to figure out how to make a Greek dish I had had many years ago. I only remembered it had eggplant and beef in it so I did a search online to see if anything rang a bell in my memory. I found moussaka which is similar but I didn’t recall a cheese sauce on top or potatoes, although that IS probably what I had ~ it has been so long I can’t remember… still my creative juices were flowing by now and I just wanted to experiment. I had seen several recipes using basalmic vinegar and thought, ummmmm, that’s different. Maybe a combination of these flavors would render something spectacular.

eggplant ingredients

And so I gathered my wits to create something. I had a theory that if I put good ingredients in, something good would come out. I wanted it slow cooked so I brought out my crock pot…the results? The perfect meal for a cold winter’s evening. My theory was right..put good ingredients in, you get a fabulous meal on the other side. Happy Cooking…



Greek Roast Beef and Eggplant Stew


  • 2-3 lb Sirloin beef roast
  • 1 Large Eggplant..prepared as below
  • 1 Large onion chopped into med sized pieces
  • 1 small onion, chopped
  • 1 small bag baby carrots, washed and drained
  • 2 stalks celery, chopped
  • 1 large red bell pepper sliced into strips
  • 4 cloves garlic, chopped
  • 2 TBLS Basalmic vinegar
  • 1 cup beef broth
  • 1 14oz can diced tomatoes
  • 1 TBLS Greek seasoning
  • 1/2 tsp black pepper
  • salt to taste


  1. Peel eggplant down the length, leaving stripes of peeling on. Slice into discs, salt generously and place between paper towels with something like a plate on top to help remove excess moisture for at least 20 minutes
  2. Place carrots in bottom of slow cooker. Add small onion, celery, roast, vinegar, garlic, beef broth.
  3. Cook on low 4-5 hours until meat is tender. Or on high 2-3 hours.
  4. During the last hour prepare eggplant (see notes above).
  5. In a large skillet pour couple TBLS Olive Oil and add onion and bell pepper. Saute on med-low heat until onions are almost transparent.
  6. Arrange eggplant on top of onion and peppers. Pour can of tomatoes over top, cover and simmer until eggplant is done, about 15 minutes.
  7. Lift Roast and carrots with a slotted spoon from cooker and add to eggplant mixture, gently tossing to combine. Salt and pepper to taste.
  8. You may add more Basalmic vinegar to eggplant, along with another teaspoon of Greek seasoning. Serve over Rice.




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