Serve this Mediterranean-inspired beef stew over Creamy Mashed Potatoes. Make and keep warm in a Dutch oven or slow cooker.

Jean Kressy
Recipe by Cooking Light January 2004

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Becky Luigart-Stayner

Recipe Summary

Yield:
6 servings (serving size: 1 1/3 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large Dutch oven over medium-high heat. Add beef; cook 5 minutes, browning on all sides. Remove from pan. Add mushrooms and next 4 ingredients (mushrooms through garlic) to pan; cook 5 minutes, stirring occasionally. Return beef to pan. Stir in water and next 6 ingredients (water through bay leaves); bring to a boil. Cover, reduce heat, and simmer 1 hour. Stir in olives, and cook for 30 minutes or until beef is tender. Discard bay leaves. Stir in vinegar. Sprinkle with parsley.

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Nutrition Facts

288 calories; calories from fat 32%; fat 10.3g; saturated fat 3.3g; mono fat 5g; poly fat 0.6g; protein 25.2g; carbohydrates 20.1g; fiber 5.7g; cholesterol 71mg; iron 5.5mg; sodium 584mg; calcium 100mg.