Mediterranean Beef Stew


2 Tbsp. olive oil
1 lb. lean stew meat or beef chuck, cut into1/2-inch cubes
2 Tbsp. flour
1 medium onion, sliced
2 cloves garlic, minced
1 can (28 oz.) crushed tomatoes, undrained
3/4 cup beef broth 
1/2 cup sliced, stuffed green olives
1/3 cup dry red wine
1/4 sun-dried tomatoes in oil, drained and thinly sliced
1/4 cup NAKANO Seasoned Rice Vinegar Original or Seasoned Rice Vinegar Basil & Oregano
1/4 cup chopped basil


Heat oil in a large Dutch oven. Dredge meat in flour; add to hot oil. Cook until browned on all sides. Remove with a slotted spoon; set aside. Add onion and garlic to pan; cook until onion is tender. Return meat and remaining ingredients except basil to pan; bring to a boil. Reduce heat; cover and simmer 2 hours or until meat is tender, stirring occasionally. Stir in basil just before serving. Season to taste with salt and pepper. 

Makes 4 servings.

Tip: Serve in shallow bowls and top with a scoop of hot cooked couscous or rice. Or serve stew over hot cooked noodles.


Per serving: 382 calories, 26g protein, 26g carb, 20g fat, 74mg chol, 1,275mg sodium

Mediterranean Beef Stew
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