Best Mediterranean Beef Stew With Olives Sun Dried Tomatoes Basil Recipes

Mediterranean Beef Stew With Olives, Sun-Dried Tomatoes, Basil image

Provided by dbreslau

Categories Meat

Time 2h20m

Yield 6-8 serving(s)

Number Of Ingredients 12

2 lbs lean stewing beef, such as bottom round, cut into 1-1/2 inch cubes
2 tablespoons olive oil
2 medium onions, sliced
3 garlic cloves, thinly sliced
3/4 cup dry vermouth
1 (28 ounce) can peeled Italian tomatoes, coarsely chopped, juices reserved
2 teaspoons balsamic vinegar
1/4 teaspoon fresh ground black pepper
1/8 teaspoon crushed red pepper flakes
1/3 cup quartered and pitted kalamata olive
1/3 cup sun-dried tomato, strips drained
1/2 cup lightly packed fresh basil leaf, shredded

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.

Nutrition Facts : Calories 414.8, Fat 23.2, SaturatedFat 7.7, Cholesterol 110.6, Sodium 212.9, Carbohydrate 12.5, Fiber 2.9, Sugar 6.7, Protein 33.6

Mediterranean Beef Stew (Crock Pot) image

Provided by LAURIE

Categories Stew

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

2 medium zucchini, cut into bite size chunks
1 lb beef stew meat
2 (14 1/2 ounce) cans Italian-style diced tomatoes (do not drain)
1/2 teaspoon ground pepper
1 (2 inch) cinnamon sticks (or 1/2 teaspoon ground cinnamon)

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.

Nutrition Facts : Calories 461.4, Fat 29.7, SaturatedFat 11.7, Cholesterol 118, Sodium 528.6, Carbohydrate 16.4, Fiber 4, Sugar 9.3, Protein 33

Mediterranean Beef Stew image

Provided by Mrs.Habu

Categories Stew

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 17

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.