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The Mediterranean Stew

Here is the Mediterranean Stew. An easy fall classic the whole family will enjoy!

INGREDIENTS:

¾ LB BEEF and PORK – any combination that makes ¾ lb total

1 EGGPLANT – small, peeled and diced

1/3 CUP FLOUR

2 TSPS PAPRIKA

1 TB OLIVE OIL

2 ZUCCHINI – cubed

1 RED or YELLOW PEPPER – diced

1 ONION – medium, diced

2 GARIC CLOVES – chopped

1 CAN (14.5 oz) TOMATOES – diced, undrained

1 CAN (14 oz) WHITE BEANS – small or large

PINCH DRIED OREGANO

SALT and FRESHLY GROUND BLACK PEPPER – to taste

 

1 PKG (8 oz) ARTICHOKE HEARTS – frozen or 14oz canned, drained

1 TB TOMATO PASTE – or to taste

CRUSHED RED PEPPER FLAKES – to taste

1 CUP CHICKEN BROTH – your favorite

GARLIC POWDER – to taste

METHOD:

  1. Cut some of the visible fat from the meat and cut into bite-size pieces.
  2. Toss with flour and paprika a little salt and pepper and garlic powder, until coated.
  3. Sauté meat in a pan with olive oil and garlic until all sides are seared.
  4. Do not let the garlic burn.
  5. Place meat, with all accumulated pan juices in a crock pot with all the vegetables, beans, tomato paste, diced tomatoes with juice, broth, and all additional seasonings.
  6. Stir well and cook on low for about 8 hours or 5 hours on high.
  7. Taste for seasonings when finished cooking and adjust.
  8. If you would like a little thicker gravy spoon in a little Wondra and stir until dissolved.
  9. Enjoy your Mediterranean Stew.

NOTE: Serve over cooked rice for a complete meal.

 

BUON MANGIATA! 

 

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