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Mediterranean Beef Stew with Rosemary

Posted by Solitary Dancer on February 2, 2007

Mediterranean Beef Stew with Rosemary

(Recipe created by Kalyn for 2.5 quart Crockpot, makes 4 – 6 servings.)


Picture by Kalyn

INGREDIENTS:

8 oz. sliced mushrooms
1-2 T olive oil (depends on your pan)
1 onion, diced in 1/2 inch pieces
2 lbs. diced chuck steak, cut in 1/2 inch pieces (about 2 cups meat, for stovetop cooking I might use a more tender cut of beef)
1 cup beef stock (use 2 cups for stovetop cooking)
1 can diced tomatoes with juice (Original Recipe suggests Muir Glen organic tomatoes)
1/2 cup tomato sauce (Check the carb count carefully)
1/4 cup balsamic vinegar (Original Recipe suggests Fini brand)
1 can black olives, cut in half or fourth
1/2 cup garlic cloves, cut in thin slices (optional, but very good)
2 T finely chopped fresh rosemary (or use 1 T dried cracked rosemary)
2 T finely chopped fresh parsley (or use 1 T dried parsley)
1 T capers (or more)
fresh ground black pepper

DIRECTIONS:

Heat small amount of olive oil in heavy frying pan, add mushrooms and saute several minutes, until barely starting to brown. Add to Crockpot. Add diced onion to same pan, adding more oil if needed, and cook about 5 minutes. Add to Crockpot. Again, add more oil if needed, then add diced beef and brown well, about 10-15 minutes. Don’t rush the browning step. Add beef to Crockpot.

Add 1 cup beef stock to the pan and simmer a few minutes until slightly reduced, scraping off all browned bits. Add to Crockpot. Add diced tomatoes and juice, tomato sauce, balsamic vinegar, olives, garlic, rosemary, parsley, capers, and black pepper. Stir gently to combine, then put lid on Crockpot and cook 6-8 hours on low. (You could cook this 3-4 hours on low, but to for a recipe with large pieces of garlic like this I prefer the low setting.) Serve hot.

If you do all the advance preparation the night before and put the combined ingredient in the refrigerator overnight, this could cook as long as 10 hours in the Crockpot while you’re at work. Manufacturers don’t recommend putting crockery liner with prepared ingredients in the refrigerator; store in another container so contents stay cold, then put in Crockpot in the morning.

For stovetop cooking: Follow steps as outlined, putting ingredients in heavy dutch oven type pan. Add one cup additional beef stock. Simmer on very low heat about 2 hours. Serve hot.

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One Response to “Mediterranean Beef Stew with Rosemary”

  1. Kalyn said

    Glad you liked the recipe. Thanks for crediting and linking to Kalyn’s Kitchen.

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