MEDITERRANEAN BEEF STEW WITH OLIVES, SUN-DRIED TOMATOES, BASIL
I honestly don't remember where this one came from - I just have a photocopy. But it is an incredibly flavorful stew. Great over polenta, couscous, potatoes. Stored in a tightly covered container, this stew will freeze well for up to 6 months, though the basil will darken in color. You might want to freshen it up with some fresh shredded basil or chopped parsley.
Provided by dbreslau
Categories Meat
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 12
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 AND RICE CASSEROLE
I have yet to try this one, but it is another one given to me on a recipe card. Sounds pretty good to me, so if someone else gets a chance to make this before I do, please let me know what you thought!
Provided by Berts Kitchen Witch
Categories Meat
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees.
- Mix steak cubes and butter in a large bowl to cover steak with butter.
- Arrange steak cubes in a large baking dish.
- Mix together tomato paste, broth, wine and vinegar in mixing bowl.
- Stir in olives, brown sugar and garlic.
- Pour over steak cubes to coat.
- Arrange bay leaves over beef mixture.
- Sprinkle over with the raisins.
- Then sprinkle over all with the cinnamon and ground cloves.
- Cover tightly with foil.
- Bake for 45 minutes.
- Remove the bay leaves, and discard them.
- Arrange the hot cooked rice on a large serving platter and spoon the meat and sauce over.
Nutrition Facts : Calories 454.7, Fat 11.5, SaturatedFat 4.7, Cholesterol 96.4, Sodium 689.2, Carbohydrate 45.9, Fiber 3.5, Sugar 12.8, Protein 39.6
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