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Mediterranean Beef Stew with Olives and Tomatoes

Name: Mediterranean Beef Stew with Olives and Tomatoes
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Yield: 6 servings
Cuisine: mediterranean
Ingredients: 600 g Lean beef stew meat; 3 piece Carrots; 1 piece Yellow onion; 400 g Canned diced tomatoes; 60 g Pitted kalamata olives; 500 ml Low-sodium beef broth or water; 20 ml Olive oil; 1 piece Fresh rosemary sprig; 1 pinch Salt; 1 pinch Black pepper

Lean beef simmered until melt-in-your-mouth tender in a savory tomato and red wine vinegar gravy with carrots, olives, and rosemary.

Prep

20 min

Cook

80 min

Total

100 min

Ingredients

6servings

Lean beef stew meatCut into 3 cm cubes
600 g
CarrotsCut into thick rounds
3 piece
Yellow onionChopped
1 piece
Canned diced tomatoes
400 g
Pitted kalamata olives
60 g
Low-sodium beef broth or water
500 ml
Olive oil
20 ml
Fresh rosemary sprig
1 piece
Salt
1 pinch
Black pepper
1 pinch

Preparation Steps

Heat olive oil in a Dutch oven over high heat. Brown beef cubes in batches for 6-8 minutes until seared, then transfer to a plate.

8 min timer

In the same pot, sauté onion and carrots for 5 minutes. Return beef, add diced tomatoes, broth, and rosemary sprig.

5 min timer

Cover, reduce heat to low, and simmer gently for 65-70 minutes until beef is meltingly tender. Stir in olives during final 10 minutes.

70 min timer

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Provenance & Public Domain Audit

Source: USDA MyPlate Kitchen - Mediterranean Beef Stew (U.S. Department of Agriculture (USDA))

Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105

License: Creative Commons CC0 1.0 Universal

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Mediterranean Beef Stew with Olives and Tomatoes

Ingredients

Preparation Steps

Cook this recipe offline in your kitchen

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