Ralph's Mediterranean Beef Stew

51.png

Photo attribution: 

Flickr: Kitchen Life of a Navy Wife
Ralph's Mediterranean Beef Stew
Budget-friendly recipe
1759

This recipe was a signature dish of a beloved Leah’s Pantry staff member, Ralph Cooper, the slow-cooker chef.

Ingredients

1

cut into 1-inch cubes (about 1 cup)

1

cut into 1-inch cubes (about 1 cup)

1

chopped (about 2 cups)

1
pound

fat trimmed and cut into ½-inch pieces

¼
teaspoon

ground

¼
teaspoon

ground

1
teaspoon

What You'll Need

  • Slow cooker
  • Cutting board
  • Knife
  • Can opener
  • Measuring spoon

Directions

  1. Place potatoes, carrots, and zucchini in the bottom of a 2-4 quart slow cooker.
  2. Add beef and remaining ingredients.
  3. Cover and cook on HIGH for 5 hours or until meat is tender.
  4. Or, cover and cook on HIGH 1 hour, then reduce to LOW heat and cook on LOW for 7 hours.

Chef Tips

  • Substitute some or all of the potatoes with other root vegetables such as turnips, rutabaga, celeriac, or parsnips.

Nutrition Info and more

Serving size:
2
cups
Total calories:
296
Total fat:
8 g
Saturated fat:
1 g
Carbohydrates:
17 g
Protein:
40 g
Fiber:
2 g
Sodium:
556 mg
Attribution

Publication: 

Cooking Environment: 

TextEmail   SharePrint