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Mediterranean Beef Stew

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B1, B3, B12, D, E
    MineralsZinc, Copper, Fluorine, Potassium, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 2 pounds boneless beef chuck pot roast, cut into 3/4-inch cubes

    2. 1 to 2 tablespoons olive oil

    3. 2 cups beef broth

    4. 1 14-1/2-ounce

    5. can diced tomatoes

    6. 1/4 cup quick-cooking tapioca

    7. 1/4 cup balsamic vinegar or red wine vinegar

    8. 1 tablespoon honey

    9. 2 teaspoons ground cinnamon

    10. 1/4 teaspoon garlic powder

    11. 1/4 teaspoon pepper

    12. 2 medium onions, cut into thin wedges, or one 16-ounce package frozen small white onions

    13. 3 cups peeled sweet potato or butternut squash cubes

    14. 2 cups pitted prunes

    15. Hot cooked couscous or brown rice

    Instructions Jump to Ingredients ↑

    1. In a 4-1/2-quart Dutch oven brown meat cubes, a third at a time, in 1 tablespoon hot oil, adding more oil if necessary. Drain off any fat. Return all meat to Dutch oven. Stir in the broth, undrained tomatoes, tapioca, vinegar , honey, cinnamon, garlic powder and pepper. Bring to boiling; reduce heat.

    2. Cover and simmer for 1 hour, stirring occasionally. Stir in the onions and sweet potato or squash; cook, covered, for 20 to 30 minutes more or until meat and vegetables are tender.

    3. Stir in prunes; heat through. Serve over couscous or rice. Makes 8 servings.

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