Mediterranean Beef Stew

Beef-Stew-Recipe

Give your beef stew a twist with the addition of new vegetables and seasonings. 

Mediterranean Beef Stew
Serves 6
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Prep Time
25 min
Cook Time
3 hr 30 min
Prep Time
25 min
Cook Time
3 hr 30 min
Ingredients
  1. 4 pounds beef chuck roast, trimmed and cut into 1-inch pieces
  2. 1/2 teaspoon salt
  3. 1/2 teaspoon ground black pepper
  4. 2 tablespoons vegetable oil, divided
  5. 5 carrots, thinly sliced
  6. 1 onion, chopped
  7. 1 tablespoon minced garlic
  8. 6 cups beef broth
  9. 2 (14.5-ounce) cans diced tomatoes, drained
  10. 1 (12-ounce) jar roasted red bell peppers, drained and chopped
  11. 1 cup red wine
  12. 2 bay leaves
  13. 3 cups fresh green beans, trimmed and cut into 1-inch pieces
  14. 1 (15-ounce) can garbanzo beans, rinsed and drained
  15. 2 tablespoons minced fresh rosemary
  16. 2 tablespoons drained capers
  17. 1/4 teaspoon salt
  18. Hot cooked Israeli couscous
  19. Garnish: crumbled feta cheese
Instructions
  1. Sprinkle beef with salt and pepper.
  2. In a large Dutch oven, heat
  3. 1 tablespoon oil over medium-high heat. Add half of beef, and cook for 5 to 6 minutes or until beef is browned. Remove from pan, and keep warm. Add remaining 1 tablespoon oil to pan, and cook remaining beef for 5 to 6 minutes or until browned. Remove from pan, and keep warm.
  4. Add carrots, onion, and garlic; cook, stirring occasionally, for 5 minutes. Stir in broth, next 4 ingredients, and beef. Bring to a boil; reduce heat, and simmer for 3 hours or until beef is tender. Add green beans and next 4 ingredients; cook, stirring occasionally, for 15 minutes or until beans are tender.
  5. Serve over Israeli couscous, and garnish with crumbled feta, if desired.
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