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Recipe for Healthy Mediterranean Beef Stew

Weekend Well-Being: Mediterranean Beef Stew

I know that Super Bowl Sunday is usually a day for chili, but think about switching it up with an equally filling and tasty beef stew — winter is the time for hearty beef stew, and weekends are the best time to make a slow cooking stew. Not only does stew make your house smell great, but it's a crowd pleaser and you can freeze the leftovers.

This beef stew is tasty and when shopping for stew meat always go for a cut that is low in fat and not labeled prime. I have added more veggies than the original recipe called for, because it is an easy way to increase my veggie intake. I like to make this recipe with beef stock, but doing so does add extra calories and sodium to the stew. You can use water instead of stock, but make sure to add a teaspoon of salt.

Interested in reading the recipe? Then

Mediterranean Beef Stew
adapted from Cooking Light

What you need:
1 1/2 teaspoons olive oil
1 1/2 pounds beef stew meat, cut into 1-inch pieces
3 1/2 cups halved mushrooms (about 8 ounces)
3 cups diagonally cut carrot
1 1/2 cups coarsely chopped onion
3 cups sliced celery
4 garlic cloves, minced
1 1/2 cups beef stock (or water)
1 1/2 cups dry red wine
1/2 teaspoon dried thyme
coarsely ground black pepper
2 (14.5-ounce) cans no-salt-added stewed tomatoes, undrained
2 bay leaves
3/4 cup pitted kalamata olives, drained
2 tablespoons balsamic vinegar
1/4 cup chopped fresh flat-leaf parsley

What you do:

  1. Heat oil in a large Dutch oven over medium-high heat. Add beef in two batches; cook for about 5 minutes, browning on all sides.
  2. Remove beef from pan and place on paper towel to strain.
  3. Sauté mushrooms, carrots, onions, celery, and garlic cook for 5 minutes, stirring occasionally. Return beef to pan.
  4. Add beef stock, wine, herbs and tomatoes; bring to a boil.
  5. Cover, reduce heat, and simmer 1 hour.
  6. Add olives, and cook for 30 minutes or until beef is tender.
  7. Discard bay leaves. Stir in vinegar. Sprinkle with parsley.

Serve over mashed potatoes (keep the skins on the potatoes because they contain lots of important nutrients and use low fat milk and olive oil for mashing). Keep the mashed potatoes thick and chunky.

Recipe makes 6 servings

Join The Conversation
Fitness Fitness 8 years
I can't believe so many of you don't like olives! I love them! But to each his or her own.
DeviousMuse DeviousMuse 9 years
Yeah, no olives here, either. But I love the idea of serving this over potatoes...
psychobabble psychobabble 9 years
This looks wonderful but, as several people have said, no olives for me. It's nice to know there are other people out there who don't like olives, I get weird looks when it comes up! Anyway, I will have to make this sometime soon!
afaugot0636 afaugot0636 9 years
I'm gonna try to make this during the week. I was planning on making a stew anyway, so this is a great variation to try! Thanks!
AmandaLucia AmandaLucia 9 years
i made this and it was awesome! i made a bunch and it should have lasted but i went right through it with a couple friends - i didn't do olives or carrots though... personal preference
emalove emalove 9 years
I normally despise beef stew, but this recipe actually sounds kind of yummy.
Spectra Spectra 9 years
I would make this, but yeah, like sophia said, without the olives.
sophia_HL sophia_HL 9 years
Everything sounds great except for the olives...
superfoxml superfoxml 9 years
Very easy to make even as a vegan/vegetarian, just use a beef substitute and veggie or fake beef broth.
aimeeb aimeeb 9 years
I'd try this...
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