Mediterranean Beef Stew With Olives, Sun-Dried Toma

Name: Mediterranean Beef Stew With Olives, Sun-Dried Tomatoes, Basil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs lean stewing beef, such as bottom round, cut into 1-1/2 inch cubes; 2 tablespoons olive oil; 2 medium onions, sliced; 3 garlic cloves, thinly sliced; 3/4 cup dry vermouth; 1 (28 ounce) can peeled Italian tomatoes, coarsely chopped, juices reserved; 2 teaspoons balsamic vinegar; 1/4 teaspoon fresh ground black pepper; 1/8 teaspoon crushed red pepper flakes; 1/3 cup quartered and pitted kalamata olive; 1/3 cup sun-dried tomato, strips drained; 1/2 cup lightly packed fresh basil leaf, shredded

Servings: persons

2 lbs lean stewing beef, such as bottom round, cut into 1-1/2 inch cubes
2 tablespoons olive oil
2 medium onions, sliced
3 garlic cloves, thinly sliced
3/4 cup dry vermouth
1 (28 ounce) can peeled Italian tomatoes, coarsely chopped, juices reserved
2 teaspoons balsamic vinegar
1/4 teaspoon fresh ground black pepper
1/8 teaspoon crushed red pepper flakes
1/3 cup quartered and pitted kalamata olive
1/3 cup sun-dried tomato, strips drained
1/2 cup lightly packed fresh basil leaf, shredded

1
Pat the meat dry. In a large flameproof casserole, heat the olive oil over moderately high heat. Add the meat in 2 batches and cook, turning, until nicely browned, about 5 minutes per batch. As the meat is cooked, remove it to a plate.
2
Add the onions and cook, stirring occasionally, until they are golden and beginning to brown around the edges, about 5 minutes. Add the garlic and cook until softened and fragrant, about 1 minute. Pour int he vermouth and boil until reduced by half, 1 to 2 minutes. Then add the chopped tomatoes with their juices, the vinegar, black pepper, hot pepper, and 1-1/2 cups water.
3
Add the meat to the sauce, along with any juices that have collected on the plate. Bring to a boil, reduce the heat to low, cover, and simmer 1-1/4 hours. Add the olives and simmer 20 to 30 minutes longer, or until the meat is tender.
4
Add the sun-dried tomatoes and simmer 5 minutes. (The stew can be made to this point up to 2 days in advance.) Just before serving, stir in the fresh basil.

776

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 lbs lean stewing beef, such as bottom round, cut into 1-1/2 inch cubes, 2 tablespoons olive oil, 2 medium onions, sliced, 3 garlic cloves, thinly sliced, and more.

Yes, Mediterranean Beef Stew With Olives, Sun-Dried Tomatoes, Basil falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mediterranean Beef Stew With Olives, Sun-Dried Tomatoes, Basil

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions