Crock Pot Mediterranean Stew Food

SLOW-COOKER MEDITERRANEAN DIET STEW

Slow-Cooker Mediterranean Diet Stew image

With a focus on vegetables, fiber-rich legumes and healthy fats, this slow-cooker stew fits the bill for those following the Mediterranean diet. Swap out the chickpeas for white beans for a different twist, or try collards or spinach in place of the kale. A drizzle of olive oil to finish pulls together the flavors of this easy vegan crock-pot stew.

Provided by Sarah Epperson Loveless

Categories Slow-Cooker & Crock Pot Soup & Stew Recipes

Time 6h45m

Number Of Ingredients 15

Ingredients

2 (14 ounce) cans no-salt-added fire-roasted diced tomatoes
3 cups low-sodium vegetable broth
1 cup coarsely chopped onion
¾ cup chopped carrot
4 cloves garlic, minced
1 teaspoon dried oregano
¾ teaspoon salt
½ teaspoon crushed red pepper
¼ teaspoon ground pepper
1 (15 ounce) can no-salt-added chickpeas, rinsed, divided
1 bunch lacinato kale, stemmed and chopped (about 8 cups)
1 tablespoon lemon juice
3 tablespoons extra-virgin olive oil
Fresh basil leaves, torn if large
6 lemon wedges

Steps:

Combine tomatoes, broth, onion, carrot, garlic, oregano, salt, crushed red pepper and pepper in a 4-quart slow cooker. Cover and cook on Low for 6 hours.
Measure 1/4 cup of the cooking liquid from the slow cooker into a small bowl. Add 2 tablespoons chickpeas; mash with a fork until smooth.
Add the mashed chickpeas, kale, lemon juice and remaining whole chickpeas to the mixture in the slow cooker. Stir to combine. Cover and cook on Low until the kale is tender, about 30 minutes.
Ladle the stew evenly into 6 bowls; drizzle with oil. Garnish with basil. Serve with lemon wedges, if desired.

Nutrition Facts : Calories 191 calories, Carbohydrate 22.9 g, Fat 7.8 g, Fiber 5.6 g, Protein 5.7 g, SaturatedFat 1 g, Sodium 415.5 mg, Sugar 6.5 g

SLOW COOKER MEDITERRANEAN STEW

Slow Cooker Mediterranean Stew image

A nice hearty stew that is wicked easy.

Provided by BROMFIELD

Categories Soups, Stews and Chili Recipes Stews

Time 10h30m

Yield 10

Number Of Ingredients 16

Ingredients

1 butternut squash - peeled, seeded, and cubed
2 cups cubed eggplant, with peel
2 cups cubed zucchini
1 (10 ounce) package frozen okra, thawed
1 (8 ounce) can tomato sauce
1 cup chopped onion
1 ripe tomato, chopped
1 carrot, sliced thin
½ cup vegetable broth
⅓ cup raisins
1 clove garlic, chopped
½ teaspoon ground cumin
½ teaspoon ground turmeric
¼ teaspoon crushed red pepper
¼ teaspoon ground cinnamon
¼ teaspoon paprika

Steps:

In a slow cooker, combine butternut squash, eggplant, zucchini, okra, tomato sauce, onion, tomato, carrot, broth, raisins, and garlic. Season with cumin, turmeric, red pepper, cinnamon, and paprika.
Cover, and cook on Low for 8 to 10 hours, or until vegetables are tender.

Nutrition Facts : Calories 121.9 calories, Carbohydrate 30.5 g, Fat 0.5 g, Fiber 7.8 g, Protein 3.4 g, SaturatedFat 0.1 g, Sodium 156.8 mg, Sugar 7.7 g

MEDITERRANEAN BEEF STEW (CROCK POT!)

Mediterranean Beef Stew (Crock Pot!) image

Make and share this Mediterranean Beef Stew (Crock Pot!) recipe from Food.com.

Provided by katie in the UP

Categories Stew

Time 5h5m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

2 zucchini, cut into bite size pieces
3/4 lb beef stew meat, trimmed and cut into 1/2 inch pieces
2 (14 1/2 ounce) cans diced tomatoes with basil oregano and garlic, undrained
1/2 teaspoon pepper
2 inches cinnamon sticks

Steps:

Place zucchini in bottom of a slow cooker.
Add beef and remaining ingredients.
Cover with lid, and cook on high heat setting for 5 hours or until meat is tender, or cover and cook on high heat setting for 1 hour; reduce to low heat setting, cook 7 hours.
Remove and discard cinnamon stick before serving!

MEDITERRANEAN BEEF STEW (CROCK POT)

Mediterranean Beef Stew (Crock Pot) image

Posted from a website co-op this stew is plainly simple, so feel free to add any other veggies that you may desire. It is great served over mashed potatoes, noodles or rice along side some crusty bread.

Provided by LAURIE

Categories Stew

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

2 medium zucchini, cut into bite size chunks
1 lb beef stew meat
2 (14 1/2 ounce) cans Italian-style diced tomatoes (do not drain)
1/2 teaspoon ground pepper
1 (2 inch) cinnamon sticks (or 1/2 teaspoon ground cinnamon)

Steps:

Place zucchini in bottom of a 3 1/2 quart slow cooker.
Add stew meat and remaining ingredients. Cover and cook on high setting 5 hours or until meat is tender.
One half hour before serving, remove cover from slow cooker and stir stew.
Continue to cook without cover for 30 minutes.
Remove and discard cinnamon stick before serving.

Nutrition Facts : Calories 461.4, Fat 29.7, SaturatedFat 11.7, Cholesterol 118, Sodium 528.6, Carbohydrate 16.4, Fiber 4, Sugar 9.3, Protein 33

MEDITERRANEAN BEEF STEW

Mediterranean Beef Stew image

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

Ingredients

1 1/2 teaspoons olive oil
1 1/2 lbs beef stew meat, cut into 1 inch pieces
3 1/2 cups halved mushrooms (about 8 ounces)
2 cups diagonally sliced carrots
1 1/2 cups chopped onions
1 1/2 cups sliced celery
2 garlic cloves, minced
1 1/2 cups water
1 cup dry red wine, such as cabernet sauvignon
1/2 teaspoon dried thyme
1 1/4 teaspoons kosher salt
1/4 teaspoon fresh coarse ground black pepper
2 (14 1/2 ounce) cans no-salt-added stewed tomatoes, undrained
2 bay leaves
1 (2 1/4 ounce) can sliced ripe black olives, drained
2 tablespoons red wine vinegar
1/4 cup chopped fresh flat-leaf parsley

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