Mediterranean Stew

Mediterranean Stew

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  • 4 lbs. lean beef, cut into 2-inch cubes
  • 4 LG cloves of garlic, thinly sliced
  • 2 med. onions, sliced
  • 1 rib celery, thinly sliced
  • 1 bay leaf
  • 1 T Pioneer® Sugar
  • 1 tsp. dried oregano or marjoram (or 2 tsp. fresh)
  • 1 tsp. salt
  • ½ tsp. pepper
  • ½ C dry red wine
  • 2 T olive oil
  • 6 small red potatoes, unpeeled and quartered
  • 6 med. carrots, thickly sliced
  • 4 Roma tomatoes, seeded and coarsely chopped
  • 1 C beef broth (from bouillon)
  • ¼ C all-purpose flour
  • 12 LG green olives (pimento stuffed), sliced


  1. Place the beef in a plastic or glass bowl and combine with the garlic, onion, celery, bay leaf, Pioneer® Sugar, oregano, salt, pepper and red wine. Cover and marinate in the refrigerator overnight.
  2. Drain the beef, but reserve the marinade. Place the marinade in a large crock-pot and turn to low-heat. Brown the beef in a large skillet a little at the time in the olive oil and add to the crock-pot.
  3. Add potatoes, carrots and tomatoes to the beef mixture in crock-pot. Cover and cook on low for 10-12 hours or until tender. Turn the heat setting to high. Stir the flour into the beef broth and slowly strain into the stew. Turn the heat setting back to low and simmer, stirring occasionally until thickened. Add the sliced olives and serve by the bowl with hot, crusty bread for dipping!
Mediterranean Stew
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