Go Back
Crockpot Mediterranean Beef Stew with Eggplant, Bell Peppers, and Artichokes
Print Recipe Pin Recipe
Course Main Course
Cuisine Mediterranean
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet

Ingredients
  

  • 1.5 pounds beef stew meat
  • 1 large eggplant, cubed
  • 2 red bell peppers, sliced
  • 1 (14 ounce) can artichoke hearts, drained and quartered
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 2 cups beef broth
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped
  • Lemon wedges for serving

Instructions
 

  • Heat the olive oil in a large skillet over medium high heat. Add the beef stew meat and brown it on all sides for about 5 minutes. Transfer the meat to the slow cooker.
  • Add the diced onion, minced garlic, cubed eggplant, sliced bell peppers, and quartered artichoke hearts to the slow cooker.
  • Pour in the crushed tomatoes and beef broth. Sprinkle in the oregano, rosemary, salt, and black pepper. Stir everything to combine.
  • Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours until the beef is tender and the vegetables are soft.
  • Taste and adjust salt or pepper if needed. Stir in the chopped parsley right before serving. Serve with lemon wedges on the side.

Notes

Cube the eggplant into even pieces so it cooks at the same rate as the peppers. If you prefer a thicker broth, remove the lid for the last 30 minutes of cooking. Leftovers reheat well the next day and the flavors stay balanced. Skip the lemon if you want a milder taste.
Course: Main Course
Cuisine: Mediterranean
Equipment: Slow Cooker, Large Skillet