mediterranean beef with mixed olives and feta
A slow cooker dish that's big on flavor! Beef Stew Meat is cooked to fork-tender perfection along with canned tomatoes and olives. Rice and feta cheese round out the meal.
- 2 pounds beef for stew, cut into 1/2 to 3/4-inch pieces
- 2 cans (14-1/2 to 15 oz each) chili-seasoned diced tomatoes, undrained
- 1 cup assorted olives, pitted, cut in half
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup crumbled Feta cheese
- cooked basmati rice
- Place beef, tomatoes and olives in 3-1/2 to 5-1/2-quart slow cooker. Cover and cook on LOW 8 to 9 hours, or on HIGH 5 to 6 hours, or until beef is fork-tender. (No stirring is necessary during cooking.) Season with salt and pepper.
- Serve over rice, as desired. Sprinkle with cheese. Cook's Tim" For more Mediterranean flavor, add grated lemon peel to the cooked basmati rice.
ALTERNATE COOKING METHOD:
- This 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: (1/4 of recipe): 378 calories; 19 g fat (7 g saturated fat; 5 g monounsaturated fat); 108 mg cholesterol; 2014 mg sodium; 14 g carbohydrate; 36 g protein; 4.4 mg niacin; 0.5 mg vitamin B6; 3.1 mcg vitamin B12; 3.3 mg iron; 25.5 mcg selenium; 7.8 mg zinc.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron.
Nutrition information per serving (1/6 of recipe): 252 calories; 12 g fat (4 g saturated fat; 3 g monounsaturated fat); 72 mg cholesterol; 1343 mg sodium; 9 g carbohydrate; 0 g fiber; 24 g protein; 3.0 mg niacin; 0.3 mg vitamin B6; 2.1 mcg vitamin B12; 2.2 mg iron; 17.0 mcg selenium; 5.2 mg zinc.
This recipe is an excellent source of protein, vitamin B12, selenium and zinc; and a good source of niacin, vitamin B6, and iron.