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Name: Grecian Beef Stew
Prep time: 20 min
Total time: 10 h
Yield: 4
Cuisine: not set
Ingredients: 2 teaspoons olive oil; 1 lb beef rump roast cut into thin 3/4-in side, 2-in long strips; 2 cups crushed tomatoes; 2 onions cut into thin wedges; 1 (12 oz) eggplant Peeled and cubed; 1/4 cup dry red wine; 4 cloves garlic minced; juice of 1 lemon; 1 tablespoon brown sugar; 1/2 teaspoon ground cinnamon; 1/8 teaspoon ground nutmeg; 8 oz thin egg noodles; 1 tablespoon crumbed feta cheese garnish; 1 tablespoon mint leaves chopped, for garnish

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INGREDIENTS

2 teaspoons olive oil
1 lb beef rump roast ; cut into thin 3/4-in side, 2-in long strips
2 cups crushed tomatoes
2 onions ; cut into thin wedges
1 (12 oz) eggplant ; Peeled and cubed
1/4 cup dry red wine
4 cloves garlic ; minced
juice of 1 lemon
1 tablespoon brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
8 oz thin egg noodles
1 tablespoon crumbed feta cheese ; garnish
1 tablespoon mint leaves ; chopped, for garnish

Servings

INSTRUCTIONS

Heat the oil in a large skillet over medium-high heat. Add the beef and onions and saute, stirring occasionally, until the beef is lightly browned and the onions are translucent, 6-8 minutes.

Combine the beef mixture, tomatoes, eggplant, wine, garlic, lemon juice, sugar, cinnamon, and nutget in the crock pot. Cover and cook on LOW until the beef is tender, 8-10 hours.

Cook the noodles according to the package directions. Drain well and divide among 4 plates. Top with the meat-eggplant mixture. Garnish each serving with the feta and mint.

NOTES

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Grecian Beef Stew

2 teaspoons olive oil 
1 lb beef rump roast cut into thin 3/4-in side, 2-in long strips
2 cups  crushed tomatoes 
2  onions cut into thin wedges
1 (12 oz) eggplant Peeled and cubed
1/4 cup dry red wine 
4 cloves garlic minced
  juice of 1 lemon 
1 tablespoon brown sugar 
1/2 teaspoon ground cinnamon 
1/8 teaspoon ground nutmeg 
8 oz thin egg noodles 
1 tablespoon crumbed feta cheese garnish
1 tablespoon mint leaves chopped, for garnish

Heat the oil in a large skillet over medium-high heat.  Add the beef and onions and saute, stirring occasionally, until the beef is lightly browned and the onions are translucent, 6-8 minutes.

Combine the beef mixture, tomatoes, eggplant, wine, garlic, lemon juice, sugar, cinnamon, and nutget in the crock pot.  Cover and cook on LOW until the beef is tender, 8-10 hours.

Cook the noodles according to the package directions.  Drain well and divide among 4 plates.  Top with the meat-eggplant mixture.  Garnish each serving with the feta and mint.

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Nutrition

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Serving Size: 1 Serving (378g)
Recipe Makes: 4 Servings

Calories: 489
Calories from Fat: 83 (17%)

Amt Per Serving		% DV

	Total Fat 9.2g	12 %
	Saturated Fat 3g	15 %
	Monounsaturated Fat 3.6g
	Polyunsanturated Fat 1.2g
Cholesterol 108.9mg		33 %
Sodium 249.8mg		9 %
Potassium 993.9mg		26 %
Total Carbohydrate 63.9g		19 %
	Dietary Fiber 5.4g	21 %
	Sugars, other 58.6g
Protein 35.8g		51 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 489

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