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Mediterranean Beef Stew
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1
Reviews
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By:
James Daniels
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Mediterranean Beef Stew Recipe browns cubed bottom round roast in oil placing in slow cooker before adding onions, white wine, flour, carrots, beef broth, dried apricots, red pepper, coriander, lemon, zucchini and green olives.
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INGREDIENTS
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1/4 c. vegetable oil
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1 beef bottom round roast (about 4 lbs.), trimmed and cut into 1-in. cubes
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3/4 c. dry white wine
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1/4 c. all-purpose flour
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2 med. onions, sliced
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1 lb. carrots, cut into 1/2-in.chunks
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1 1/2 c. chicken or beef broth
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1/2 c. dried apricots, sliced
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1 tsp. crushed red pepper
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1 tsp. ground coriander
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2 med. zucchini, thinly sliced into half-moons
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1 lemon
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1 1/2c. pitted green olives
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Cooked curly egg noodles, for serving
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DIRECTIONS
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1:
In 12-in. skillet, heat 2 Tbsp. oil on med.-high. Pat beef dry with paper towels, sprinkle with 1/2 tsp. each salt and pepper. In batches, brown beef on two sides, adding remaining oil as needed. Transfer beef to 6- to 8-qt. slow cooker bowl. In med. bowl. stir together wine and flour.
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2:
In same skillet, cook onions on med. 1 min., stirring. Add wine mixture. Simmer 3 min. or until thickened, stirring; add to beef. Stir in carrots, broth, apricots, red pepper, and coriander. With peeler, remove 4 lg. strips peel from lemon; add strips to slow cooker. Cover; cook on High 5 hrs. or on Low 8 hrs. or until beef is tender. Discard peel.
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3:
From lemon, squeeze 2 Tbsp. juice; stir into stew with zucchini, olives, and 1/2 tsp. salt; serve over noodles. Garnish with lemon curls.
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4:
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