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Warm up to a cup of this stew during chilly fall and winter nights. The beans add that layer of flavor and texture we all love.
For more recipes, visit bushbeans.com.
- 1 Tablespoon olive oil
- 2 Pounds beef shoulder, cut into 2-inch cubes
- 2 slices bacon, chopped
- 1/2 Teaspoon dried, crushed rosemary
- Salt and pepper
- 1 small onion, chopped
- 1 medium carrot, peeled and thickly sliced
- One 10-ounce can diced tomatoes, undrained
- One 16-ounce can garbanzo beans, drained
- 1/2 Cup beef broth or red wine
Mediterranean Cooking in Alaska
Greeks do wondrous things with braised green beans (Fasolakia - Φασολάκια in Greek).
I’ve eaten countless bowls of Fasolakia in Greece. I enjoy it best when I’m sitting outdoors under a shade tree, eating slowly to make it last, sipping wine, and watching the world go by.
In Alaska, I make Fasolakia often. Our climate may not be commodious, but the flavors of Fasolakia bring me straight back to Greece even when it’s snowing outside.
During the many Greek Orthodox fasting periods, green beans are braised in tomato sauce seasoned with fresh herbs. Sometimes potato, zucchini, or other vegetables are included in the stew. Although they don’t contain meat, these slow-cooked braises are full of flavor.
At other times of the year, green beans are braised with lamb or beef. Both are delicious. In Greece, I make this with low cost, high quality local lamb. In Alaska, I prefer using beef due to the cost and quality of lamb available in my state.
Greeks would say this dish is made with veal (moschari - μοσχάρι) rather than beef (vothino - βοδινό, a term you rarely hear in Greece). Greek “veal,” however, is very different than what is called veal in American markets.
American veal comes from milk fed calves between one and three months old, and its flavor is very mild. Greek veal, on the other hand, generally comes from yearlings or older cattle. It’s flavorful meat and much closer to what is sold as beef in American markets than it is to American veal.
Costco, my local warehouse store, carries reasonably priced boneless short ribs I like using them for stew because they have more flavor than leaner cuts of beef. The short ribs’ fat and connective tissue melt into the braising liquid, leaving the meat fork tender. The fat can easily be skimmed off before adding green beans to the stew.
Normally, I prefer cooking meat on the bone, since bones add good flavor and texture. It is quicker and easier, however, to use boneless cuts for stew, which is what I do when I don’t have time to fiddle with removing the bones.
Beef and Green Bean Stew is wonderful with feta cheese, olives, plenty of crusty bread for sopping up the flavorful sauce, and a glass of full-bodied red wine.
Greek Beef and Green Bean Stew (Μοσχάρι με Φασολάκια)
I usually make this recipe with fresh green beans and it’s fantastic, but the glorious sauce makes even frozen green beans taste amazingly good. Sometimes I add potatoes, which contrast nicely with the vivid tomato sauce. To include potatoes, add an additional cup of beef stock and 1 pound of peeled potatoes cut into 1” – 2” chunks I prefer using Yukon Gold or red potatoes. Add the potatoes at the same time as the beans.
2 1/2 pounds boneless short ribs or other beef suitable for stewing
2 Tbsp. olive oil
Freshly ground black pepper
3 cups diced onion, 1/2” dice
1 cup diced carrots, 1/2” dice
1 cup diced celery, 1/2” dice
1 Tbsp. minced garlic
1 tsp. Aleppo pepper or 1/2 tsp. crushed red pepper
1 cup dry white wine
3 cups ground tomatoes, fresh or canned
2 cups beef stock
1 pound fresh, or 10 ounces frozen and thawed, green beans
1/2 cup minced fresh parsley
1/4 cup minced fresh mint
Wash and dry the beef, trim off and discard any large pieces of fat, and season the meat with salt and freshly ground black pepper. In a large pot, heat the olive oil and brown the meat on all sides do this in batches to ensure the meat browns rather than steams. When the meat is browned, remove it from the pan with a slotted spoon, leaving the oil in the pan.
Stir in the onions, lightly seasoned with salt and freshly ground black pepper, and sauté until the onions soften. Use the moisture from the onions to help scrape up any browned bits on the bottom of the pan. Stir in the carrots and celery and continue to sauté until the onions begin to brown. Stir in the garlic and Aleppo pepper and cook for 1 minute.
Stir in the wine and cook until the wine has reduced by half. Return the meat and its juices to the pan, along with the tomatoes and beef stock stir well to combine. Bring the liquid to a boil, cover the pan, turn down the heat to low, and simmer until the meat is very tender, about 1 1/2 - 2 hours, depending on the cut of beef.
While the beef is simmering, wash the green beans. If you are using fresh beans, break off both ends, and break in half. If you are using frozen beans, cut them in half.
After the meat has simmered for two hours, skim off any fat floating on the surface of the stew. Stir in the green beans, parsley, and mint. Continue to simmer for 45 – 60 minutes, or until the beans are very tender. Taste for seasoning and add salt and freshly ground black pepper as needed.
14 Mediterranean Diet Recipes to Make in Your Instant Pot
Want a quick and easy way to make good-for-you recipes? Well, here's how you can easily combine the healthful eating guidelines of the Mediterranean diet with the time-saving convenience of a multi-cooker. To get you started, I'll share a quick overview of the Mediterranean diet plus easy recipes you can make in your Instant Pot or pressure cooker.
What is the Mediterranean diet? This popular healthy eating plan emphasizes whole foods, fresh vegetables and fruits, whole grains, healthy fats such as olive oil and avocado, and proteins such as chicken, seafood, nuts, beans, and legumes. In addition, you'll cut back on added sugars and processed foods, and eat dairy in moderation. You'll also cut back on added salt by using fresh and dried herbs to flavor your food instead.
What are the health benefits of the Mediterranean diet? According to the Mayo Clinic, following this eating style can result in a longer life expectancy and lower rates of chronic diseases. In fact, it's been consistently ranked among the best diets overall.
Do I have to eat only Mediterranean food on the Mediterranean diet? Not at all. There are many international cuisines that happen to fall within the guidelines, including Asian and Mexican food. Just be sure you make healthy ingredient choices, such as chicken or seafood instead of pork or red meat, olive oil instead of coconut oil or lard, low-sodium broths, and more herbs instead of added salt.
Spezzatino – Italian Beef Stew
Beef spezzatino is one of the most traditional dishes in Italy where it’s eaten throughout the country, from the mountains in the north to the islands in the south. However, in northern Italy most people eat it along with polenta while in the southern regions it’s usually served with just a few thick slices of crusty bread. This dish is so common that there are endless variations and basically every family has its own recipe.
No one knows exactly how it originated, but spezzatino is quite similar to many other beef stews from around the globe, especially the Hungarian Goulash and the French beef Bourguignon. The main differences here are the use of extra virgin olive oil instead of butter for the soffritto and the nice aftertaste given by the Italian herbs.
Thanks to its deep, hearty flavor and its rich thickness, here in Italy this beef stew is the most typical dish to eat after a hike or any other mountain sport, it doesn’t matter if you are on the Dolomites or on Mount Etna. For the same reason, it’s also the most popular dish to order in a rifugio , an alpine shelter. According to my father, there is nothing like a nice bowl of hot and smoky beef stew to restore your spirit after a long walk!
Variations to make it your own
Here I’m presenting to you what is arguably the most common variation of spezzatino but of course you can modify it a little according to your taste. For instance, you could use veal instead of beef or add any other ingredients you may like such as mushrooms, tomatoes, peas or roasted peppers. You can also double the recipe to make it a dish for 4 people.
Finally, this beef stew is one of those traditional dishes that tastes even better the day after as all the flavors have the time to mingle together overnight. If you store it in your refrigerator in an airtight container, it will last you perfectly for a few days.
- 1 (15 ounce) can kidney beans, undrained
- 1 (16 ounce) can baked beans with pork
- 1 (15 ounce) can butter beans, undrained
- ½ cup ketchup
- 2 teaspoons white vinegar
- 1 tablespoon dry mustard
- ¾ cup packed brown sugar
- 1 pound lean ground beef
- 4 ounces bacon, chopped
- ½ cup chopped onion
- salt to taste
- ground black pepper to taste
Preheat oven to 350 degrees F (175 degrees C).
In a large skillet over medium heat, fry the ground beef, bacon and onion together until ground beef is no longer pink. Drain fat.
In a large mixing bowl, combine the kidney beans, baked beans with pork and butter beans. Stir in the ketchup, white vinegar, dry mustard, brown sugar and cook beef mixture. Mix thoroughly, adding salt and pepper to taste.
Pour the bean and meat mixture into a 9x13 inch baking dish. Bake in preheated oven for 30 to 40 minutes.
14 Must Make Mediterranean Ground Beef Recipes
These 14 Must Make Mediterranean Ground Beef Recipes are packed with warm, rich flavors and protein. Some of your favorite Mediterranean ingredients are used from hummus, to yogurt, to tahini, to fresh vegetables and paired with ground beef.
Mediterranean inspired recipes are my favorite and I love sharing the ones that I like the most with you guys. You might remember the 15 Must Make Mediterranean Appetizers I shared with you. Today I am sharing my favorite 14 Must Make Mediterranean Ground Beef Recipes with you.
In Lebanese cooking we often using beef of all types, especially ground beef. If you have eaten Lebanese food before you might have tried Kibbeh, ground beef paired with hummus, Beef Kafta Meatballs and Mediterranean Zucchini Boats.
I am a huge fan of the warm spices of the mediterranean like cinnamon, cumin, coriander, sumac and za&rsquoatar paired with beef. They compliment each other so well and helps to create a rich flavor in the beef. These 14 Must Make Mediterranean Beef Recipes offer a little something for everyone for lunch or dinner!
Lebanese Beef and Green Bean Stew
This Lebanese Beef and Green Bean Stew has such a delicious rich flavor- A perfect comforting fall or winter stew, but can also be enjoyed just as much in the summer time, especially if you grow your own green beans and tomatoes!
Mediterranean Beef Stew
Mediterranean beef stew. Beef with vegetables and dry fruits cooked in the pot and served over cooked rice. Delicious!
- 2 tablespoons olive oil
- 1½ pounds (720 g) beef stew meat
- 1 medium yellow onion,peeled and diced
- 2-inches (5 cm) fresh ginger,peeled and grated
- 1/2 tablespoon minced garlic
- 1/2 tablespoon allspice
- 1/2 tablespoon ground cinnamon
- 1 cup (250 ml) dry red wine
- 3 oz (90 g) tomato paste
- 1 tablespoon honey
- 1/4 teaspoon crushed red pepper
- 1/2 teaspoon salt
- 3 cups (750 ml) water
- 7 dried apricots,roughly chopped
- 1/4 cup dried prunes
- 1½ cups dry jasmine rice
Heat olive oil in a large pot over medium high heat. Add beef stew meat and brown on all sides(about 15 minutes).
Add diced onion,ginger and minced garlic and cook until tender,stirring occasionally. Add allspice and cinnamon and cook,stirring,for 1 minute.
Add dry red wine to dilute the bottom of the pot. Add the water,tomato paste,crushed red pepper and salt. Stir well to dissolve tomato paste. Add dry red wine to dilute the bottom of the pot. Add the water,tomato paste,crushed red pepper and salt. Stir well to dissolve tomato paste.
Meanwhile,cook the jasmine rice.
In a medium pot,combine 3 cups of water and dry rice. Cover and bring to a boil,then reduce heat to low and simmer for 20 minutes. After 20 minutes,turn heat off and set cooked rice aside.
When beef stew simmered for 1 hour,add apricots and prunes. Simmer,uncovered for 20 minutes more. Fluff cooked rice with fork and ladle beef stew on top.
Pasta alla Puttanesca with Canned Tuna (Italy)
Greek Omelette with Zucchini and Mint (Crete)
Grilled Pork Kabobs with Vegetables (Italy)
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Foods of Crete Cookbook
"The scientifically acclaimed “Mediterranean Diet” is presented at its best here, with the liberal use of olive oil and plenty of vegetable and fish dishes in addition to mezedes (appetizers), meat dishes, desserts, and pretty much every Cretan dish you can think of." - Mary
We spent several weeks in Morocco and loved the food. I made this to recapture the warm spices and use of cinnamon in a savory dish. My recommendation is to make it and refrigerate it overnight. The amount of paprika and cinnamon overwhelm the flavor profile the day it's made. After one, better yet, two days in the fridge, both mellow out beautifully. Absolutely don't skip the lemon, it's essential to balance out the cinnamon. My husband doesn't like couscous (how is that possible?) so I served it with potatoes. Not authentic but hey. I also made a Moroccan raw shredded carrot salad and it was a bright, crisp counterpoint to the stew's richness. Absolutely will make this again. I opted for chuck and 3+ hours in the oven rather than tenderloin which seems like a total waste of a fine cut of meat. Also I'm cheap.
Can this be made in instapot? If so, any suggestions? Havent tried making it yet but it looks delicious!
Tenderloin has its place, but not here. Using tenderloin in this type of recipe is an abomination. Chuck or brisket and a slow cook for 1/3 the price and a better result. My advice, substitute half cup of pomegranate juice or 1/4 cup pomegranate syrup/molasses for the beef broth and omit the olives. Also consider using diced prunes in lieu of raisins. Delicious.
I've made this twice for groups who raved about it. I tripled the recipe and made it the day before using chuck. Reheated for the party and put in a slow cooker a couple hours before guests. The slow simmering made the cut of beef very tender and the flavors blended very well. Making it again next weekend for our Christmas party.
I've made this dish a couple of times - using everything except the lemon peel - and plan to make it again. I've tried this with stew meat but next time around would go with the tenderloin as suggested
This was absolutely delicious. My teenaged son tweaked it just a bit with a little more salt and the late-added inspiration of lemon zest and a quick squeeze of juice. At his request I left out the olives. Finished product was full of flavor and depth. Served it with couscous and green beans. My main complaint is that beef tenderloin is much too expensive for a weeknight dinner. Ingredient list in Manhattan was $50, so for this reason alone, unrepeatable. I won't make it again unless I have the time to make a proper stew with a cheaper cut.
I found this recipe to be very bland. I had to add more cumin and cayenne pepper to give it some taste.
I despise olives and raisins so I left those out and substituted roasted cashews and frozen peas. The whole family loved it!
A favorite in my home.I alter it each time I make it. It can be made meatless, less meat and more veggies.
Ive made this so many times and each time I try something different. I use preserved lemons in this dish which adds a lovely citrus punch. I don't always use beef for this. Its usually whatever meat I have on hand. Pretty much any meat taste good in this. Our favorite way to eat this is over rice. We don't eat much meat so we just add way more carrots and garbanzo beans than they ask for.
Delicious! We may leave the olives on the side in the future since they made the stew too salty for our taste. Added some snap peas and garnished with cashews.
This is a very clever recipe. Instead of using cheaper meats and braising for hours, you use more expensive meat and it¿s ready to eat in less than 30 minutes. Your choice. Either way, it is very tasty. I would definitely make again.
Just made this for dinner. It was really easy and tasty. I didn't have all exact ingredients, so improvised and still was good. Great for a week night meal if you have kids on different schedules.
I just made this tonight and it was delicious! I used stew meat and london broil. and braised it like some of the other commenters. I added the garbanzos in the laST HOUR OF COOKING. iT TOOK 3 HOURS AT 300 DEGREES. The meat was tender. I could not find golden raisins at the store so I happend to have dates on hand. I chopped them up and used them instead. Worked out great! I also added a can of diced tomatoes. The flavor of this stew was amzing! The cumin and the cinnamon really changed upo the everyday beef stew my family is used to
I used stew meat, but otherwise followed the recipe ingredients. I browned the meat, added the veggies, spices, but then I decided to braise and put into a slow oven at 250 degrees for 3-4 hours. I added the garbanzos with about an hour to go. Added the cilantro and lemon just before serving. Turned out great! ,
Whenever I make a new recipe, I always make it exactly as the recipe instructs. Reading the recipe, I certainly was tempted to let it stew longer, use a cheaper cut of meat or cut back on the cinnamon. But I HIGHLY recommend making it exactly as written. It was one of the best things I've made recently - and perfect, just as is (and i never think that!). The flavors come together brilliantly in that short amount of time. If you would like to make something more budget friendly with a cheaper cut of meat, why not find a receipe that is created to do that?
What a flavorful stew! Easy to make and real depth of spice and balance of flavors. I subbed the lemon peel for a teaspoon of preserved lemon and it worked wonderfully. I will add this to my recipe rotation, for sure.
This is a yummy and easy meal to make and cooks up relatively quickly, especially for a stew. Using an expensive, but tender cut of meat helps substantially with the quicker cooking time. This recipe is a keeper.
I used wild boar instead of beef just to make it a little healthier. I simmered it for 4 hours, playing around with the lid on and off so that the juices would concentrate but it was still the consistency of a stew. It was delicious with wild boar. I would try other game meats and adjust the cooking time accordingly. I omitted the garbanzo beans, both because I'm not a huge fun and also it didn't seem like it would add much in the way of flavor.
Used stew beef cut into small pieces and marinated it a day ahead using the spices in the recipe (replacing garlic with powdered). Added an extra carrot and omitted the olives on cooking day. The called for spices were used despite the marinated meat. Great looking and loved by kids. The extra BONUS? I reserved some of the stew before adding the beef: a great vegan meal over rice (of course, youɽ have to use a vegan broth flavoring).
Interesting to see an old Gourmet recipe has done the rounds! Understandably - it's a great recipe but needs stew meat and long, slow braising for intense flavors. Adding the carrots later is indeed wise.
Had to shift gears when I saw that tenderloin at our local Whole Foods was close to $30 per pound. The butcher recommended a less expensive cut. Increased cooking time to 3+ hours braising in a 225-250 oven. Recommend that you saute the carrots but leave out of the pot until the last hour or so. Meat was tender, flavorful--would make it again.
Delicious and easy to make. Used a less expensive cut of meat and made it a day ahead to let the the flavors meld. Pretty much followed the recipe - very pleased with this dish. Will definitely make this again.
i made the mistake of buying beef chunks for stew so i made the following changes: cut each chunk into smaller pieces, only cooked for 1.5 minutes in beginning of recipe and simmered the entire stew for an hour. this helped tenderize the meat somewhat but was still a bit tough for my liking. the other changes i made: 3 cloves of garlic, 2 carrots, only 1 lbs of meat, 1 tbsp of cumin, 3 cups of beef broth and 2 tbsp of tomato paste. the flavors of this dish are wonderful and i'll definitely make it with tenderloin next time!
Great flavor. Added a bit more veggies and simmered for an hour. Do NOT overcook the meat at the beginning