Mediterranean Beef Stew
- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 1:35 h
- Ready In: 1:45 h
Average Member Rating
(5 / 5)
3 People rated this recipe
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.