Howdy friends! I hope that you had a great weekend!
If you're not sure what to make for dinner tonight, here's a delicious and healthy recipe you can adjust to your family's tastes... Mediterranean Inspired Beef Stew. YUM. Guess what? It's healthy, too. Under 300 calories a serving.
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| Becky Luigart-Stayner |
Here's some of what you're going to need...
- 1 1/2 teaspoons olive oil
- 1 1/2 pounds beef stew meat, cut into 1-inch pieces
- 3 1/2 cups halved mushrooms (about 8 ounces) (no one except me likes these so I just added more carrots and celery as well as a cup or so of green beans)
- 2 cups diagonally cut carrot (Let's make it easy and just throw in the baby carrots whole, shall we?)
- 1 1/2 cups coarsely chopped onion
- 1 1/2 cups sliced celery
- 2 garlic cloves, minced
In a big soup pot, heat up the oil. Add the beef and cook for 5 minutes until browned. This picture looks kind of gross. I'm not a skilled food photographer like that Pioneer lady.
Remove from pot. Add veggies and cook for 5 minutes until tender.
A note about kosher salt. It comes in those big awkward boxes that when you try to pour out a tablespoon you end up with more on the table than where you want it. I poured the box of salt into this large ball jar and just scoop out what I need. Makes life a little easier.
Mix it all together. Cover and let it simmer. I let mine simmer all afternoon. The house smell great!
The original recipe says to serve with mashed potatoes. How Mediterranean is that?
It's not. So I serve it with couscous.
Right before serving you're supposed to add some black olives, red wine vinegar and fresh parsley.
I will be adding only the red wine vinegar as I don't have black olives (I'm the only one that would eat them anyway) and dried parsley works just as well...
To make this even easier, just throw all of the ingredients in a crock pot in the morning. It will be all ready for you by dinner.
Mediterranean Beef Stew
from Cooking Light
Yield: 6 servings (serving size: 1 1/3 cups)
Ingredients
- 1 1/2 teaspoons olive oil
- 1 1/2 pounds beef stew meat, cut into 1-inch pieces
- 3 1/2 cups halved mushrooms (about 8 ounces)
- 2 cups diagonally cut carrot
- 1 1/2 cups coarsely chopped onion
- 1 1/2 cups sliced celery
- 2 garlic cloves, minced
- 1 1/2 cups water
- 1 cup Cabernet Sauvignon or other dry red wine
- 1/2 teaspoon dried thyme
- 1 1/4 teaspoons kosher salt
- 1/4 teaspoon coarsely ground black pepper
- 2 (14.5-ounce) cans no-salt-added stewed tomatoes, undrained
- 2 bay leaves
- 1 (2 1/4-ounce) can sliced ripe olives, drained
- 2 tablespoons red wine vinegar
- 1/4 cup chopped fresh flat-leaf parsley















