MEDITERRANEAN VEGETABLE STEW WITH BEANS
Steps:
- In a large pot heat up 3 tablespoons of the oil, add the garlic, onion and bay leaf and fry slowly for 3 minutes until softened. Add the wine, stir and cook for another minute. Add the eggplant and squash and cook for 5 minutes stirring often.
- Add the beans (along with the water from the can), tomatoes, sun-dried tomatoes, tomato puree, herbs, stock and a little seasoning, stir, cover and simmer for 15 minutes.
- Stir in the zucchini and pepper, cover and continue simmering for 15-20 more minutes or until all the vegetables are cooked through. Remove from the heat, adjust the seasoning as necessary and serve.
Nutrition Facts : ServingSize 1 serving, Carbohydrate 38 g, Protein 10 g, Fat 8 g, SaturatedFat 1 g, Sodium 556 mg, Fiber 10 g, Sugar 11 g, Calories 253 kcal
ONE-POT QUICK VEGETABLE AND NAVY-BEAN STEW
You don't have to spend a long time in the kitchen to make a full-flavored stew; our potato, bean, and mushroom stew is ready in less than an hour.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 45m
Number Of Ingredients 11
Steps:
- In a large nonstick skillet, heat oil over medium heat; swirl to coat pan. Add onion and potatoes; cook until onion is lightly browned, 8 to 10 minutes. Add mushrooms, thyme, and salt; cook, stirring often, until mushrooms are tender, 8 to 10 minutes.
- Stir in tomato paste and 2 cups water; cover, and cook until potatoes are tender, 8 to 10 minutes.
- Add half the spinach; cover, and cook until wilted, about 1 minute. Add remaining spinach and beans; cook, covered, until heated through. Stir in vinegar, if desired. Season with salt and pepper, and toss to combine.
Nutrition Facts : Calories 217 g, Fat 3 g, Protein 10 g
MEDITERRANEAN BEEF STEW
Make and share this Mediterranean Beef Stew recipe from Food.com.
Provided by Mrs.Habu
Categories Stew
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Heat oil in large Dutch oven over medium-high heat.
- Add beef and cook for 5 minutes, browning all sides.
- Remove meat from pan.
- Add mushrooms, carrots, onion, celery and garlic to the pan.
- Cook 5 minutes, stirring occasionally.
- Return beef to the pan.
- Stir in water, and all the rest of the ingredients except the olives, red wine vinegar and parsley.
- Bring to a boil.
- Cover, reduce heat and simmer for 1 hour.
- Stir in olives and cook for 30 minutes or until beef is tender.
- Discard the bay leaves.
- Stir in vinegar and sprinkle with parsley.
Nutrition Facts : Calories 251.1, Fat 7.7, SaturatedFat 2.6, Cholesterol 72.6, Sodium 590.9, Carbohydrate 12.4, Fiber 3.2, Sugar 5.3, Protein 27.2
MEDITERRANEAN VEGETABLE STEW
A Mediterranean diet has been shown to relieve arthritis pain. Serve over polenta, rice or pasta.
Provided by USA WEEKEND columnist Jean Carper
Categories Soups, Stews and Chili Recipes Stews
Yield 6
Number Of Ingredients 11
Steps:
- In a large skillet, heat 1 Tb. oil. Saute onion and pepper until soft, about 10 minutes. Add 1 Tb. oil, garlic, mushrooms and eggplant. Simmer, stirring occasionally, until eggplant is softened but not mushy, about 15 minutes. Add tomatoes, olives, chickpeas and rosemary. Simmer until heated through, about 10 minutes. Stir in parsley. Sprinkle feta cheese over stew if desired.
Nutrition Facts : Calories 222.1 calories, Carbohydrate 33.4 g, Fat 8.8 g, Fiber 7.9 g, Protein 6.7 g, SaturatedFat 1.2 g, Sodium 504.9 mg, Sugar 4.5 g
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