Mediterranean Beef with Mixed Olives and Feta
Time to Cook
Alternate Cooking Method:
Step 1Place beef Stew Meat, tomatoes and olives in 3-1/2 to 5-1/2-quart slow cooker. Cover and cook on HIGH 5 to 6 hours or on LOW 8 to 9 hours or until beef is fork-tender. (No stirring is necessary during cooking.) Season with salt and pepper, as desired.
Step 2Serve over rice, as desired. Sprinkle with cheese.
Cooking Tip: For more Mediterranean flavor, add grated lemon peel to the cooked basmati rice.
Step 3This recipe can be made in a 6-quart electric pressure cooker. Place beef Stew Meat, tomatoes, olives, salt and pepper in pressure cooker; mix well. Close and lock pressure cooker lid. Use meat, stew or high-pressure setting on pressure cooker; program 22 minutes on pressure cooker timer. Use quick-release feature to release pressure; carefully remove lid. Continue as directed in step 2. (This recipe variation was tested in an electric pressure cooker at high altitude. Cooking at an altitude of less than 3000 feet may require slightly less cooking time. Refer to the manufacturer’s instructions.)
Nutrition information per serving: 378 Calories; 171 Calories from fat; 19g Total Fat (7 g Saturated Fat; 5 g Monounsaturated Fat;) 108 mg Cholesterol; 2014 mg Sodium; 14 g Total Carbohydrate; 36 g Protein; 3.3 mg Iron; 4.4 mg NE Niacin; 0.5 mg Vitamin B6; 3.1 mcg Vitamin B12; 7.8 mg Zinc; 25.5 mcg Selenium.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron.
Filed Under:Soups, Stews & Chili
1 comment on "Mediterranean Beef with Mixed Olives and Feta"
This is a really satisfying recipe. It’s a little different for our family, but the olives are a wonderful surprise and I get rave reviews whenever I make this!