Mediterranean Stew with Olives and Oranges

This hearty beef stew boasts the flavors of Greece. Serve over couscous for a complete meal.

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  • Makes: 6 servings
  • Prep: 20 mins
  • Roast: 20 mins
  • Bake: 2 hrs

Mediterranean Stew with Olives and Oranges

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Directions

  1. Heat oil in a Dutch oven. Brown meat, half at a time, in hot oil. Return all meat to pan along with onion and garlic. Cook and stir for 1 minute. Add broth, undrained tomatoes, roasted pepper, olives, orange peel, and Italian seasoning. Cover and bake in a 350 degree F oven for 1-1/2 hours, or cook on range-top over low heat for 1-1/4 hours.
  2. Add squash and bake 30 minutes more or simmer 15 minutes more or until meat is tender. Just before serving, add oranges and season to taste with pepper. Serve with hot cooked couscous or orzo. Makes 6 servings.

From the Test Kitchen

To roast pepper:

Cut pepper in half and remove stem, seeds, and membranes; place cut side down on foil-lined cookie sheet. Bake in 400 degree F oven for 20 minutes or until skins are charred. Wrap in the foil and let stand 20 minutes. Peel peppers.

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Nutrition Facts (Mediterranean Stew with Olives and Oranges)

  • Per serving:
  • 338 kcal ,
  • 9 g fat
  • (2 g sat. fat ,
  • 72 mg chol. ,
  • 271 mg sodium ,
  • 31 g carb. ,
  • 6 g fiber ,
  • 33 g pro.
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