Mediterranean Herbed Beef Stew Recipe

About this recipe

A hearty and flavorful dinner option featuring tender beef, vibrant vegetables, and Mediterranean-inspired herbs and olives. Perfect for those seeking a comforting yet sophisticated meal.

Ingredients

• 50G Picard Chopped Flat Parsley
• 3 X 400G Garofalo Chopped Italian Tomatoes
• 100 G Jumbo Garlic 100g
• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• - Cooks & Co Sliced Mushrooms
• - Ktc Vegetable Oil
• 25G Fillippone Italian Organic Bay Leaves, 25G
• 50G Pepper Black Ground BWFO
• - Organic Dried Rosemary Hatton Hill Organic
• - Potts Vegetable Stock Can
• 180G Capote Capers In Salted Water, 180G
• - Tata Salt

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. In a Dutch oven, heat 2 tablespoons of cooking oil over medium-high heat. Add 2 chopped onions and sauté until softened and lightly browned. Drain off any excess fat.
3. 3. Stir in 1 chopped tomato, 2 minced garlic cloves, 1 bay leaf, 1 teaspoon dried rosemary, and 1/8 teaspoon black pepper. Mix well to coat the onions with the seasonings.
4. 4. Add 1 cup of vegetable stock to the pot and bring the mixture to a boil. Reduce the heat to low, cover, and let it simmer for 1 hour.
5. 5. After 1 hour, add 2 sliced carrots and 1 additional chopped onion to the pot. Stir well, cover, and continue to simmer for 20 minutes.
6. 6. Stir in 2 cups of sliced mushrooms and 1 tablespoon of capers. Cover and simmer for an additional 15 minutes, or until the vegetables are tender.
7. 7. Remove the bay leaf and discard it. Taste the stew and adjust the seasoning with additional salt and pepper if needed.
8. 8. Sprinkle 2 tablespoons of chopped fresh parsley over the stew before serving. Serve hot and enjoy!