Make Ahead Mediterranean Summer Stew
June 6, 2024 • 0 comments
Capture the essence of summer with this Mediterranean Summer Stew, a dish that brings vibrant flavors and the convenience of make-ahead preparation to your table. This hearty stew combines tender stewing beef with a medley of fresh vegetables and aromatic herbs, creating a delicious meal full of seasonal summer flavors. This recipe will make a substantial amount of stew, perfect for serving a large group or for having leftovers to freeze for future meals.
- Prep Time:
- Cook Time:
- Servings: 8-10
Directions
Ingredients:
- 5 lbs stewing beef, cut into bite-sized pieces
- 2 teaspoons coarse sea salt
- 1 teaspoon freshly ground black pepper
- 6 tablespoons olive oil, divided
- 2 large yellow onions, diced
- 8 cloves garlic, minced
- 56 ounces crushed tomatoes
- 2 cups beef broth
- 6 teaspoons fresh rosemary, chopped
- ½ teaspoon red pepper flakes (optional)
- 4 large zucchini, sliced into ⅓-inch rounds
- 4 large red bell peppers, cut into 1-inch squares
- 1 cup pitted Kalamata olives
- 6 tablespoons fresh parsley, chopped (divided)
- Additional sea salt and black pepper, to taste
To Serve:
- Your choice of pasta, noodles, mashed potatoes, rice, crusty bread, or a green salad
Instructions:
- Brown the Beef:
- Season the beef with 2 teaspoons of coarse sea salt and 1 teaspoon of black pepper.
- Heat 4 tablespoons of olive oil in a large Dutch oven over medium-high heat.
- Brown the beef in batches, ensuring all sides are seared. Remove the beef and set aside.
- Sauté the Vegetables:
- In the same pot, add the remaining 2 tablespoons of olive oil.
- Add the diced onions and cook until softened, about 5-7 minutes.
- Add the minced garlic and cook for an additional minute until fragrant.
- Prepare the Stew Base:
- Stir in the crushed tomatoes and beef broth.
- Return the browned beef to the pot along with any juices.
- Add the chopped rosemary and red pepper flakes (if using).
- Bring the mixture to a boil, then lower the heat to a simmer. Cover and cook for about 1 hour, or until the beef is tender.
- Incorporate the Vegetables:
- Add the zucchini slices, red bell pepper squares, and pitted Kalamata olives to the pot.
- Simmer uncovered for an additional 30 minutes, or until the vegetables are tender and the flavors meld together.
- Finish the Stew:
- Adjust the seasoning with additional sea salt and black pepper if needed.
- Stir in 4 tablespoons of the fresh parsley.
- Serve:
- Serve the stew hot, garnished with the remaining 2 tablespoons of fresh parsley.
- Accompany with your choice of pasta, noodles, mashed potatoes, rice, crusty bread, or a green salad.
