Slow Cooker Mediterranean Beef Stew

Happy Friday everyone! It’s been awhile since I posted a recipe, but I’m back today with another good one. This stew was very different but very delicious. It’s a nice blend of both sweet and spicy tastes, and was just as fantastic left over the next day. I’m definitely making it again!


Mediterranean Beef Stew

Adapted from: Good Housekeeping

Mediterean Beef Stew


Approximately 1/4 cup vegetable oil

1 (about 4 pounds) beef bottom round roast, trimmed and cut into 1-inch cubes

3/4 cup dry white or red wine

1/4 cup all-purpose flour

2 medium onions, sliced

1 pound carrots, cut into 1/2-inch chunks

1 1/2 cups chicken or beef broth

1/2 cups dried apricots, sliced

1 teaspoons crushed red pepper

1 teaspoons ground coriander

1 lemon

2 medium zucchini, thinly sliced into half-moons

1 1/2 cup(s) pitted green olives (optional)

Cooked curly egg noodles, for serving

Salt (optional)

Black pepper


In 12-inch skillet, heat 2 tablespoons oil on medium-high.

Pat beef dry with paper towels and sprinkle with 1/2 teaspoon each salt and pepper. In batches, brown beef on two sides, adding remaining oil as needed. Do not clean skillet!

Transfer beef to 6- to 8-quart slow cooker bowl.

In medium bowl, stir together wine and flour.

In same skillet, cook onions on medium 1 minute, stirring. Add wine mixture. Simmer 3 minutes or until thickened, stirring. Add this mixture to beef in slow cooker.

Stir in carrots, broth, apricots, red pepper, and coriander. With peeler, remove 4 large strips peel from lemon and add strips to slow cooker.

Cover and cook on high 5 hours or on low 8 hours or until beef is tender. Discard peel.

Squeeze 2 tablespoons juice from the lemon. Stir into stew with zucchini, olives, and 1/2 teaspoon salt.

Serve over noodles. Garnish with lemon curls.


I used about a tablespoon of granulated lemon peel instead of the fresh (although I’m sure that would have been delicious). Correspondingly, I used 100% fresh squeezed lemon juice in place of the fresh lemon juice.

I also omitted the salt (since there was chicken broth) and the olives.


1 Comment (+add yours?)

  1. Trackback: Thursday Thoughts 36.0: May Recap | Ex Libris

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