Ingredients
-
1 1/2
-
1 1/2
-
3 1/2
-
2
-
1 1/2
-
1 1/2
-
2
-
1 1/2
-
1
-
1/2
-
1 1/4
-
1/4
-
2
-
2
-
1
Directions
Mediterranean Beef Stew, , This is delicious and so easy! We omit the olives as we don’t like them but even without thisnis one of the best stews I’ve ever made! We serve over cooked potatos or rice and it’s really good , This recipe makes delicious stew I’m glad I found it used homemade chicken stock instead of water, white wine vinegar instead of red wine vinegar, added the olives with the parsley, (I don’t think adding them is mentioned in the directions) and didn’t change anything else The stew is just lovely Perfect for the cold evening we’re having today Thank you very much for sharing this recipe with us
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Heat Oil in Large Dutch Oven Over Medium-High Heat. |
|
2
Done
|
Add Beef and Cook For 5 Minutes, Browning All Sides. |
|
3
Done
|
Remove Meat from Pan. |
|
4
Done
|
Add Mushrooms, Carrots, Onion, Celery and Garlic to the Pan. |
|
5
Done
|
Cook 5 Minutes, Stirring Occasionally. |
|
6
Done
|
Return Beef to the Pan. |
|
7
Done
|
Stir in Water, and All the Rest of the Ingredients Except the Olives, Red Wine Vinegar and Parsley. |
|
8
Done
|
Bring to a Boil. |
|
9
Done
|
Cover, Reduce Heat and Simmer For 1 Hour. |
|
10
Done
|
Stir in Olives and Cook For 30 Minutes or Until Beef Is Tender. |
|
11
Done
|
Discard the Bay Leaves. |
|
12
Done
|
Stir in Vinegar and Sprinkle With Parsley. |
