Rating: 5 stars
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  • 5 star values: 1

Serve this Mediterranean-inspired stew with mashed potatoes. Make and keep it warm in a Dutch oven or slow cooker.  If you don't want to use the red wine, replace it with low-sodium beef broth.

Jean Kressy
Recipe by Oxmoor House August 2011

Gallery

Credit: Oxmoor House

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 to pan; cook 5 minutes, stirring occasionally. Return beef to pan. Stir in 1 1/2 cups water and next 6 ingredients; bring to a boil. Cover, reduce heat, and simmer 1 hour. Stir in olives, and cook 30 minutes or until beef is tender. Discard bay leaves. Stir in vinegar. Sprinkle with parsley.

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Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Source

Cooking Light Gluten-Free Cookbook

Nutrition Facts

288 calories; 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.
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