This Beef and Eggplant Stew is easy to prepare since it cooks in the slow cooker. The eggplant and vegetables become very tender, the savory beef delicious.
In large skillet, heat 2 tablespoons oil until shimmering. Add beef cubes and cook in batches, until browned.
Remove the meat to the slow cooker and season with salt and pepper.
Add the onions and garlic to skillet. Saute until clear.
Add the flour, bay leaves, and thyme. Stir to combine.
Stir in the beef broth. Transfer seasoned broth and onion mixture to slow cooker. Cook 4 hours on LOW.
About two hours before serving, saute the eggplant in the additional 2 tablespoons olive oil. Cook for about 7 minutes.
Stir the eggplant and carrots into slow cooker. Continue cooking for two more hours.
Serve the stew over mashed potatoes.
Notes
Promptly store leftovers in an airtight container in the refrigerator, for up to 4 days.Nutritional values are approximate and based on ⅙ the recipe, not including mashed potatoes.