Mediterannean Beef Stew with Rosemary

Yes, I know that the month of phase one recipes is officially over, but this recipe is something I made during the month, and it's so delicious that the thought of phase one or dieting will never cross your mind. This was another one of those recipes where I get out the Crockpot, brown some beef, and then put in a little of this and a little of that and hope for the best. I made this with a small 2.5 quart Crockpot, so if you have a bigger size you might want to double it. (Stovetop instructions are after the recipe.)

One of the things that makes this stew Mediterranean is the rosemary, which also makes it a great entry for Weekend Herb Blogging, hosted by Ulrike of Kuchenlatein this week. Rosemary is a perennial herb, often used in Mediterranean cooking, especially with lamb. The plant has leaves about 1 inch long, which are the part most commonly used. Many references describe Rosemary as an evergreen shrub, but in Utah where it's cold, the plant goes completely dormant in the winter. I love fresh rosemary so much that when it starts to get cold here, I trim my rosemary plants and freeze fresh rosemary and use it for much of the winter.

Saute 8 oz. sliced mushrooms in a bit of olive oil and add to Crockpot.

Dice one onion in 1/2 inch pieces, saute in olive oil and add to crockpot.

Add a bit more oil to the pan, then saute 2 cups diced chuck steak until it is well browned and add to Crockpot.

Deglaze pan with one homemade beef stock or beef broth, cook until slightly reduced, then add to Crockpot.

Add one can drained black olives, cut in halves or fourths.

I added 1/2 cup thinly sliced garlic cloves, which gave it a great flavor.

Mediterranean Beef Stew with Rosemary
(Recipe created by Kalyn for 2.5 quart Crockpot, makes 4 - 6 servings.)

8 oz. sliced mushrooms
1-2 T olive oil (depends on your pan)
1 onion, diced in 1/2 inch pieces
2 lbs. diced chuck steak, cut in 1/2 inch pieces (about 2 cups meat, for stovetop cooking I might use a more tender cut of beef)
1 cup beef stock (use 2 cups for stovetop cooking)
1 can diced tomatoes with juice (I use Muir Glen organic tomatoes, 14.5 oz. can)
1/2 cup tomato sauce
1/4 cup balsamic vinegar (I use Fini brand)
1 can black olives, cut in half or fourth
1/2 cup garlic cloves, cut in thin slices (optional, but very good)
2 T finely chopped fresh rosemary (or use 1 T dried cracked rosemary)
2 T finely chopped fresh parsley (or use 1 T dried parsley)
1 T capers (or more)
fresh ground black pepper

Heat small amount of olive oil in heavy frying pan, add mushrooms and saute several minutes, until barely starting to brown. Add to Crockpot. Add diced onion to same pan, adding more oil if needed, and cook about 5 minutes. Add to Crockpot. Again, add more oil if needed, then add diced beef and brown well, about 10-15 minutes. Don't rush the browning step. Add beef to Crockpot.

Add 1 cup beef stock to the pan and simmer a few minutes until slightly reduced, scraping off all browned bits. Add to Crockpot. Add diced tomatoes and juice, tomato sauce, balsamic vinegar, olives, garlic, rosemary, parsley, capers, and black pepper. Stir gently to combine, then put lid on Crockpot and cook 6-8 hours on low. (You could cook this 3-4 hours on low, but to for a recipe with large pieces of garlic like this I prefer the low setting.) Serve hot.

If you do all the advance preparation the night before and put the combined ingredient in the refrigerator overnight, this could cook as long as 10 hours in the Crockpot while you're at work. Manufacturers don't recommend putting crockery liner with prepared ingredients in the refrigerator; store in another container so contents stay cold, then put in Crockpot in the morning.

For stovetop cooking: Follow steps as outlined, putting ingredients in heavy dutch oven type pan. Add one cup additional beef stock. Simmer on very low heat about 2 hours. Serve hot.

More Yummy Things to Cook with Rosemary
Rotisserie Pork Roast with Rosemary, Garlic, and Balsamic Vinegar
Beef and Butternut Squash Stew with Rosemary and Balsamic Vinegar
Rosemary Mustard Grilled Chicken
Pan-Roasted Chicken with Mushrooms, Onions, and Rosemary
Fennel with Feta, Rosemary and Honey from Lucullian Delights
Rosemary Olives from Cook (almost) Anything At Least Once
Rosemary and Orange Glazed Chicken with Sweet Potatoes from What Did You Eat?
Rotisseried Leg of Lamb with Rosemary Garlic Paste Filling from Christine Cooks
Carmelized Zucchini Soup with Rosemary and Walnuts from The Traveler's Lunchbox
Rosemary Flatbread from Kuchenlatein (use white whole wheat flour for South Beach)
14 Things to do with Rosemary from Tomato
Roast Rack of Lamb with Rosemary-Scented Butter Beans from The Passionate Cook
Salmon with Creamy Orange and Rosemary Sauce from Nami-Nami

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Food Recipes Cooking South Beach Diet Recipes
Low Carb Recipes Low Glycemic Index Recipes
Weekend Herb Blogging