Slow Cooker Beef Stew with Eggplant and Peppers

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Slow Cooker Beef Stew with Eggplant and Peppers Recipe

This Slow Cooker Beef Stew with Eggplant and Peppers is a hearty and flavorful winter meal. The beef is tender and juicy, and the eggplant and peppers give the stew a nice texture and flavor. The dish is simple to make and can be left to cook for hours in the slow cooker, allowing the flavors to develop and the meat to become even more tender.

Ingredients

• 2 tsp dried basil
• 1 can (8 oz) tomato sauce
• 2 bell peppers, chopped
• worcestershire sauce, 2 tbsp
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• 3 cloves garlic, minced
• 1 large eggplant, peeled and cubed
• 1 onion, chopped
• 1/2 cup beef broth
• 1 can (14 1/2 oz) diced tomatoes (undrained)
• 2 pounds beef stew meat

Time Needed

• Prep Time: 20 minutes
• Cook Time: 8 hours
• Total Time: 8 hours, 20 minutes

Instructions

• Combine the beef stew meat, eggplant, bell peppers, onion, and garlic in a 5-quart slow cooker.
• Combine diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, dried basil, salt, and black pepper in a medium mixing bowl.
• In the slow cooker, pour the tomato mixture over the beef and vegetables.
• To combine, stir everything together.
• Cook on Low for 8 hours or High for 4 hours, or until beef is tender and vegetables are tender.

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