Ralph's Mediterranean Beef Stew
Photo attribution: Flickr: Kitchen Life of a Navy Wife
This recipe was a signature dish of a beloved Leah’s Pantry staff member, Ralph Cooper, the slow-cooker chef.
What you'll need
Crockpot (slow cooker)
1 Potato cut into 1-inch cubes
1 Carrot medium, cut into 1-inch cubes
1 pound Beef Stew Meat fat trimmed, cut into ½-inch pieces
14 1/2 ounces Diced Tomatoes canned, Italian-style
1/4 teaspoon Black Pepper ground
1/4 teaspoon Cinnamon ground
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.
- Substitute some or all of the potatoes with other root vegetables such as turnips, rutabaga, celeriac, or parsnips.
|Amount Per Serving|
|% Daily Value*|
|Total Fat 8 g||10%|
|Saturated Fat 1 g||5%|
|Sodium 556 mg||24%|
|Total Carbohydrate 17 g||6%|
|Dietary Fiber 2 g||7%|
|Protein 40 g|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: