Tomatoes, onion, and balsamic vinegar add Mediterranean flair to traditional beef stew.

Source: Better Homes and Gardens

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Recipe Summary

prep:
35 mins
cook:
1 hr 20 mins
total:
1 hr 55 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 4-1/2-quart Dutch oven brown meat cubes, a third at a time, in 1 tablespoon hot oil, adding more oil if necessary. Drain off any fat. Return all meat to Dutch oven. Stir in the broth, undrained tomatoes, tapioca, vinegar, honey, cinnamon, garlic powder and pepper. Bring to boiling; reduce heat.

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  • Cover and simmer for 1 hour, stirring occasionally. Stir in the onions and sweet potato or squash; cook, covered, for 20 to 30 minutes more or until meat and vegetables are tender.

  • Stir in prunes; heat through. Serve over couscous or rice. Makes 8 servings.

Nutrition Facts

495 calories; fat 11g; cholesterol 82mg; saturated fat 4g; carbohydrates 67g; insoluble fiber 9g; protein 34g; vitamin a 1102.3RE; vitamin c 22.4mg; sodium 452mg; calcium 60.6mg; iron 6.8mg.
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