Beef And Eggplant Stew Greek Crock Pot Version Recipe

Ingredients for Beef And Eggplant Stew Greek Crock Pot Version

• 2 pounds lean stewing beef, cut into 1-inch cubes
• 1 large onion, chopped
• 4 garlic cloves, minced
• 2 tablespoons olive oil
• 3-4 medium Japanese eggplants, trimmed and diced
• 4 cups beef stock
• 1 (15 ounce) can tomato sauce
• 2 tablespoons red wine vinegar
• 1 teaspoon granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1/4 cup fresh parsley, chopped (for garnish)
• 1/2 cup crumbled feta cheese (for garnish)
• 1 (14.5 ounce) can diced tomatoes, undrained
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper (or to taste)
• 1-2 teaspoons fresh lemon juice (optional, for brightness)
• Cooked pasta (such as penne or rigatoni, for serving)
• Greek yogurt (for serving, optional)