Mediterranean Beef Stew

Continuing with our requested recipes, we start the week with a nice looking beef stew.

Mediterranean Beef Stew

Serves 8

2 pounds boneless beef chuck pot roast, cut into ¾ inch cubes
1 to 2 tablespoons olive oil
2 cups beef broth
1 16 ounce can diced tomatoes
¼ cup quick cooking tapioca
¼ cup balsamic vinegar or red wine vinegar
1 tablespoon honey
2 teaspoons ground cinnamon
¼ teaspoon garlic powder
¼ teaspoon pepper
2 medium onions, cut into thin wedges, or one 16 ounce package frozen small white onions
3 cups peels sweet potatoes or butternut squash
2 cups pitted prunes
Hot cooked couscous or brown rice

In a 4 ½ quart Dutch oven, brown the 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 broth, undrained tomatoes, tapioca, vinegar, honey, cinnamon, garlic powder, and pepper. Bring to boiling, then reduce heat.

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

Stir in prunes and heat through. Serve over couscous or rice.

Source: What’s for Dinner? From Better Homes and Gardens Books, Inc. © 1995

Notes from the Hare

Nothing today, ladies and gentlemen.