Crockpot Mediterranean Beef Stew: With Added Sunshine

Crockpot mediterranean beef stew adds zest to traditional beef stews. Just when you need something colourful and filling, this does the trick.

Cooking this with the olives and peppers really does give this slow cooker beef stew recipe a taste of the mediterranean.



Preparation time:

Ten Minutes

crockpot mediterranean beef stew

Ingredients for Crockpot Mediterranean Beef Stew

1 lb. stewing steak, diced
4 oz. finely sliced olives
One chopped Red Pepper
One can of chopped Italian Tomatoes
Four large potatoes cubed
One chopped onion
A cup of beef stock
Tablespoon of dried Parsley
A teaspoon of dried Oregano
Four sticks of chopped Celery
Two Bay leaves
A tablespoon of Tomato Puree

Cooking Method

Put the potatoes, onions and celery into the slow cooker. Add the diced stewing steak. Dissolve the tomato puree in the beef stock, add the oregano and parsley and pour over.

Add the Bay leaves, put the chopped red pepper, olives and tomatoes on top and cook for eight hours on low, or four hours on high.

Enjoy with a glass of red wine

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Slow Cooker Beef Tips

Value cuts of beef to ask for are:
Shin: from the foreleg.
Leg: from the hind leg.
Brisket: from behind the foreleg,
Chuck (blade or clod): from the shoulder,
Neck: from the neck, and
Flank (skirt): from the belly area.

To brown beef ready for slow cooking, dip pieces in flour and then brown in a frying pan.

Fresh beef should be refrigerated at or below 40 degrees F. or 5 degrees C. as soon as possible.

In a fridge, fresh beef will keep for up to five days. (Check the use by date).

Beef intended for freezing should be frozen as soon as possible and used within six months.

Never cook beef from frozen in a slow cooker, the slow heat build up will encourage the growth of bacteria. Always defrost first.

Beef can be de-frosted in the refrigerator, by microwave, or in cold water. In the fridge, allow 5 hours per pound

Keep cooked beef in the fridge and use within two days.

Don't start cooking beef, (or browning), and then re-refrigerate to continue cooking at a later time.
Warming it up without finishing the cooking process starts bacteria growing which will not be killed in the refrigerator.

Never add salt if you're using stock cubes for the stock. They are already salty. Taste before serving.
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