Mediterranean Vegetable Beef Stew

Name: Mediterranean Vegetable Beef Stew
Prep time: 10 min
Cook time: 135 min
Total time: 145 min
Yield: 8
Cuisine: American
Ingredients: 2 lb Beef Bottom Round (2 lb Beef Bottom Round Roast (your local butcher can cut/trim this size roast for you upon request) cut into 1" chunks); ¼ cup All-Purpose Flour (1/4 cup gluten-free all-purpose unbleached flour can also use regular unbleached flour); 1 tsp Garlic Powder (1 tsp garlic powder); 1 ½ tsp Black Pepper (1/2 tsp pepper + 1 tsp pepper); ½ tsp Paprika (1/2 tsp paprika); 3 tbsp Extra Virgin Olive Oil (3 tbsp extra virgin olive oil); 3 cloves Garlic (3 garlic cloves minced); 5 cup Beef Broth (5 cups beef broth); 1 cup Dry Red Wine (1 cup red wine Cabernet Sauvignon or Merlot recommended); 6 oz Tomato Paste (6 oz tomato paste); 1 piece Yellow Onion (1 large onion chopped); 3 pieces Carrot (3 carrots peeled and chopped); 8 oz Mushroom (8 oz sliced mushrooms); 2 pieces Celery (2 stalks celery chopped); 2 cup Kale (2 cups chopped kale leaves); 2 pieces Bay Leaves (2 bay leaves); 2 sprig Thyme (2 sprigs fresh thyme); 1 sprig Rosemary (1 sprig fresh rosemary); 6 oz Green Olive (6 oz pitted green olives); 2 tsp Table Salt (2 tsp salt)

A hearty beef stew with Mediterranean-inspired ingredients like olive oil, olives, and red wine, simmered low and slow until tender.

145 minAmerican

Servings8

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Halal

Ingredients

For 8 servings

Beef Bottom Round2 lb · 2 lb Beef Bottom Round Roast (your local butcher can cut/trim this size roast for you upon request) cut into 1" chunks
All-Purpose Flour¼ cup · 1/4 cup gluten-free all-purpose unbleached flour can also use regular unbleached flour
Garlic Powder1 tsp · 1 tsp garlic powder
Black Pepper1 ½ tsp · 1/2 tsp pepper + 1 tsp pepper
Paprika½ tsp · 1/2 tsp paprika
Extra Virgin Olive Oil3 tbsp · 3 tbsp extra virgin olive oil
Garlic3 cloves · 3 garlic cloves minced
Beef Broth5 cup · 5 cups beef broth
Dry Red Wine1 cup · 1 cup red wine Cabernet Sauvignon or Merlot recommended
Tomato Paste6 oz · 6 oz tomato paste
Yellow Onion1 piece · 1 large onion chopped
Carrot3 pieces · 3 carrots peeled and chopped
Mushroom8 oz · 8 oz sliced mushrooms
Celery2 pieces · 2 stalks celery chopped
Kale2 cup · 2 cups chopped kale leaves
Bay Leaves2 pieces · 2 bay leaves
Thyme2 sprig · 2 sprigs fresh thyme
Rosemary1 sprig · 1 sprig fresh rosemary
Green Olive6 oz · 6 oz pitted green olives
Table Salt2 tsp · 2 tsp salt

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Steps

1Whisk the flour, garlic powder, 1/2 tsp pepper and paprika in a medium-size bowl
2Cube Beef Bottom Round Roast, slicing against the grain, into 1" size chunks, trimming away any excess fat
3Toss cubed roast with the flour mixture until all pieces are coated on all sides, shaking off any excess flour and set aside
4Heat 2 Tbsp olive oil in a Dutch oven over medium heat
5Add beef and brown on all sides, about 5 minutes.
6Add 2 cups of the beef broth to the Dutch oven and stir, making sure to scrape up all the browned bits on the bottom. This makes a nice, thick base for the stew. Set aside while you saute the veggies.
7Heat remaining tablespoon of olive oil in a separated saute pan over medium heat
8Add chopped carrots, onion, celery, mushrooms and garlic
9Cook until onions are translucent about 5-6 minutes.
10Add sauteed vegetables and all remaining ingredients, except the olives, to the Dutch oven and bring to a boil over medium-high heat.
11As soon as the stew begins to boil, turn the heat down to low, cover and simmer for 1 1/2 hours
12Remove the lid, stir in olives and cook uncovered for 30 minutes more.