MEDITERRANEAN STEW RECIPES

Name: Mediterranean Beef Stew
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 6 serving(s)
Ingredients: 1 1/2 teaspoons olive oil; 1 1/2 lbs beef stew meat, cut into 1 inch pieces; 3 1/2 cups halved mushrooms (about 8 ounces); 2 cups diagonally sliced carrots; 1 1/2 cups chopped onions; 1 1/2 cups sliced celery; 2 garlic cloves, minced; 1 1/2 cups water; 1 cup dry red wine, such as cabernet sauvignon; 1/2 teaspoon dried thyme; 1 1/4 teaspoons kosher salt; 1/4 teaspoon fresh coarse ground black pepper; 2 (14 1/2 ounce) cans no-salt-added stewed tomatoes, undrained; 2 bay leaves; 1 (2 1/4 ounce) can sliced ripe black olives, drained; 2 tablespoons red wine vinegar; 1/4 cup chopped fresh flat-leaf parsley

MEDITERRANEAN BEEF STEW RECIPE - FOOD.COM

Mediterranean Beef Stew Recipe - Food.com image

Make and share this Mediterranean Beef Stew recipe from Food.com.

Total Time 1 hours 45 minutes

Prep Time 15 minutes

Cook Time 1 hours 30 minutes

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

1 1/2 teaspoons olive oil
1 1/2 lbs beef stew meat, cut into 1 inch pieces
3 1/2 cups halved mushrooms (about 8 ounces)
2 cups diagonally sliced carrots
1 1/2 cups chopped onions
1 1/2 cups sliced celery
2 garlic cloves, minced
1 1/2 cups water
1 cup dry red wine, such as cabernet sauvignon
1/2 teaspoon dried thyme
1 1/4 teaspoons kosher salt
1/4 teaspoon fresh coarse ground black pepper
2 (14 1/2 ounce) cans no-salt-added stewed tomatoes, undrained
2 bay leaves
1 (2 1/4 ounce) can sliced ripe black olives, drained
2 tablespoons red wine vinegar
1/4 cup chopped fresh flat-leaf parsley

Steps:

Heat oil in large Dutch oven over medium-high heat.
Add beef and cook for 5 minutes, browning all sides.
Remove meat from pan.
Add mushrooms, carrots, onion, celery and garlic to the pan.
Cook 5 minutes, stirring occasionally.
Return beef to the pan.
Stir in water, and all the rest of the ingredients except the olives, red wine vinegar and parsley.
Bring to a boil.
Cover, reduce heat and simmer for 1 hour.
Stir in olives and cook for 30 minutes or until beef is tender.
Discard the bay leaves.
Stir in vinegar and sprinkle with parsley.

Nutrition Facts : Calories 251.1, FatContent 7.7, SaturatedFatContent 2.6, CholesterolContent 72.6, SodiumContent 590.9, CarbohydrateContent 12.4, FiberContent 3.2, SugarContent 5.3, ProteinContent 27.2

SLOW-COOKER MEDITERRANEAN DIET STEW RECIPE | EATINGWELL

Slow-Cooker Mediterranean Diet Stew Recipe | EatingWell image

With a focus on vegetables, fiber-rich legumes and healthy fats, this slow-cooker stew fits the bill for those following the Mediterranean diet. Swap out the chickpeas for white beans for a different twist, or try collards or spinach in place of the kale. A drizzle of olive oil to finish pulls together the flavors of this easy vegan crock-pot stew.

Provided by Sarah Epperson Loveless

Categories Slow-Cooker & Crock Pot Soup & Stew Recipes

Total Time 6 hours 45 minutes

Number Of Ingredients 15

Ingredients

2 (14 ounce) cans no-salt-added fire-roasted diced tomatoes
3 cups low-sodium vegetable broth
1 cup coarsely chopped onion
¾ cup chopped carrot
4 cloves garlic, minced
1 teaspoon dried oregano
¾ teaspoon salt
½ teaspoon crushed red pepper
¼ teaspoon ground pepper
1 (15 ounce) can no-salt-added chickpeas, rinsed, divided
1 bunch lacinato kale, stemmed and chopped (about 8 cups)
1 tablespoon lemon juice
3 tablespoons extra-virgin olive oil
Fresh basil leaves, torn if large
6 lemon wedges

Steps:

Combine tomatoes, broth, onion, carrot, garlic, oregano, salt, crushed red pepper and pepper in a 4-quart slow cooker. Cover and cook on Low for 6 hours.
Measure 1/4 cup of the cooking liquid from the slow cooker into a small bowl. Add 2 tablespoons chickpeas; mash with a fork until smooth.
Add the mashed chickpeas, kale, lemon juice and remaining whole chickpeas to the mixture in the slow cooker. Stir to combine. Cover and cook on Low until the kale is tender, about 30 minutes.
Ladle the stew evenly into 6 bowls; drizzle with oil. Garnish with basil. Serve with lemon wedges, if desired.

Nutrition Facts : Calories 191 calories, CarbohydrateContent 22.9 g, FatContent 7.8 g, FiberContent 5.6 g, ProteinContent 5.7 g, SaturatedFatContent 1 g, SodiumContent 415.5 mg, SugarContent 6.5 g

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