Best Mediterranean Beef Stew Recipes

MEDITERRANEAN BEEF STEW

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.

MEDITERRANEAN BEEF STEW (CROCK POT!)

Steps:

• Place zucchini in bottom of a slow cooker.
• Add beef and remaining ingredients.
• Cover with lid, and cook on high heat setting for 5 hours or until meat is tender, or cover and cook on high heat setting for 1 hour; reduce to low heat setting, cook 7 hours.
• Remove and discard cinnamon stick before serving!

INSTANT POT MEDITERRANEAN BEEF STEW

Steps:

• whisk together flour, salt, pepper and organo.
• chop the roast into cubes, one or two inches.
• put beef in a plastic bag along with flour mixture.
• shake up the bag to coat the meat well.
• place instant pot in saute mode and add olive oil to grease the pot.
• saute onions, garlic, shallots and meat together until lightly browned (about 4 or 5 minutes). don't burn it.
• mix in broth, wine, balsamic vinegar and dates.
• cancel saute mode, put lid on and seal valve. use manual mode to cook for 40 minutes.
• when done, allow depressurize using 'natural release' method.
• serve over rice, mashed potatoes, or calliflower.

MEDITERRANEAN BEEF STEW WITH OLIVES, SUN-DRIED TOMATOES, BASIL

Steps:

• Pat the meat dry. In a large flameproof casserole, heat the olive oil over moderately high heat. Add the meat in 2 batches and cook, turning, until nicely browned, about 5 minutes per batch. As the meat is cooked, remove it to a plate.
• Add the onions and cook, stirring occasionally, until they are golden and beginning to brown around the edges, about 5 minutes. Add the garlic and cook until softened and fragrant, about 1 minute. Pour int he vermouth and boil until reduced by half, 1 to 2 minutes. Then add the chopped tomatoes with their juices, the vinegar, black pepper, hot pepper, and 1-1/2 cups water.
• Add the meat to the sauce, along with any juices that have collected on the plate. Bring to a boil, reduce the heat to low, cover, and simmer 1-1/4 hours. Add the olives and simmer 20 to 30 minutes longer, or until the meat is tender.
• Add the sun-dried tomatoes and simmer 5 minutes. (The stew can be made to this point up to 2 days in advance.) Just before serving, stir in the fresh basil.

MEDITERRANEAN BEEF STEW (CROCK POT)

Steps:

• Place zucchini in bottom of a 3 1/2 quart slow cooker.
• Add stew meat and remaining ingredients. Cover and cook on high setting 5 hours or until meat is tender.
• One half hour before serving, remove cover from slow cooker and stir stew.
• Continue to cook without cover for 30 minutes.
• Remove and discard cinnamon stick before serving.

MEDITERRANEAN BEEF STEW (CROCK POT)

Steps:

• 1. Place zucchini in bottom of a 3 1/2 quart slow cooker. 2. Add stew meat and remaining ingredients. Cover and cook on high setting 5 hours or until meat is tender. 3. One half hour before serving, remove cover from slow cooker and stir stew. 4. Continue to cook without cover for 30 minutes.

SUN OVEN MEDITERRANEAN BEEF STEW

Steps:

• Set Global Sun Oven out to preheat. Combine the beef, leeks, Herbes de Provence, 1/2 teaspoon of the salt, and all but 1 teaspoon of the garlic in a large pot. Add the tomatoes and wine; mix well. Cover and cook in GSO until the beef is fork tender, 2 to 3 hours. About 30 minutes prior to serving, heat the oil in a large skillet over medium-high heat. Add the mushrooms, the reserved garlic, and the remaining 1/4 teaspoon salt. Cook, stirring occasionally, until the mushrooms brown and any liquid evaporates, about 5 minutes. Stir the mushrooms and olives into the pot in the GSO. Cover and continue cooking until the mushrooms are tender, about 20 minutes. Combine the basil and orange zest in a small bowel; sprinkle over each serving.