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Ingredients
| beef chuck clod steak: 2 lbs |
| olive oil: 2 Tbl |
| soup - beef broth: 2 cups |
| canned red tomatoes: 14.5 oz |
| dry tapioca mix: 0.2 oz |
| balsamic vinegar: 1/4 cup |
| honey: 1 Tbl |
| ground cinnamon: 2 tsp |
| garlic powder: 1/4 tsp |
| baking powder: 1/4 tsp |
| onions: 2 |
| sweet potatoes (cubed): 3 cups |
| prunes (pitted): 2 cups |
Mediterranean Beef Stew
Credit: www.bhg.com
User rating:
-
Prep Time
35 min -
Cook Time
80 min -
Servings
8 serving(s)
Tags
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.