Mediterranean Beef Stew With Olives Sun Dried Tomatoes Basil Recipes

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MEDITERRANEAN BEEF STEW WITH OLIVES, SUN-DRIED TOMATOES, BASIL



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

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

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

BEEF STEW WITH SUN-DRIED TOMATOES



Beef Stew With Sun-Dried Tomatoes image

Make and share this Beef Stew With Sun-Dried Tomatoes recipe from Food.com.

Provided by Chef Christine

Categories     Stew

Time 8h20m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 cup sun-dried tomato
1 1/2 lbs beef stew meat
4 medium red potatoes (about 1 1/2 lbs)
1 medium onion, diced
3 garlic cloves, diced
8 ounces carrots
2 cups water
1 teaspoon salt
1 tablespoon parsley
1/2 teaspoon oregano
1/2 teaspoon basil
4 bay leaves
1/4 cup cold water
2 tablespoons all-purpose flour

Steps:

  • Drain and rinse tomatoes, then coarsely chop.
  • Mix tomatoes and remaining ingredients except the 1/4 cup water and flour.
  • Cover and cook on high setting for 5 hours or low setting for 9 hours or until beef and vegetables are tender.
  • mix 1/4 cup water and the flour; stir into stew.
  • Cover and cook on high heat for 10-15 minutes. Remove bay leaves and serve.

Nutrition Facts : Calories 828.9, Fat 44.7, SaturatedFat 17.6, Cholesterol 177.1, Sodium 1031.1, Carbohydrate 53.6, Fiber 7.5, Sugar 11.1, Protein 52.5

SUN-DRIED TOMATO BASIL ORZO



Sun-Dried Tomato Basil Orzo image

Basil and sun-dried tomato add flavor and zing to this simple yet delicious pasta salad recipe. It's perfect for picnics, and great served warm or cold.

Provided by kgwen

Categories     Tomato Salad

Time 23m

Yield 8

Number Of Ingredients 7

2 cups uncooked orzo pasta
½ cup chopped fresh basil leaves
⅓ cup chopped oil-packed sun-dried tomatoes
2 tablespoons olive oil
¾ cup grated Parmesan cheese
½ teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 to 10 minutes or until al dente. Drain and set aside.
  • Place basil leaves and sun-dried tomatoes in a food processor. Pulse 4 or 5 times until blended.
  • In a large bowl, toss together the orzo, basil-tomato mixture, olive oil, Parmesan cheese, salt and pepper. Serve warm or chilled.

Nutrition Facts : Calories 254.8 calories, Carbohydrate 38.8 g, Cholesterol 6.6 mg, Fat 6.9 g, Fiber 1.9 g, Protein 10 g, SaturatedFat 2.1 g, Sodium 274.9 mg, Sugar 2.1 g

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