Mediterranean Beef with Mixed Olives and Feta
Recipe courtesy of The Beef Checkoff.
2 pounds beef for stew, cut into 1/2 to 3/4-inch pieces
2 (14.5 to 15-ounce) cans chili-seasoned diced tomatoes, undrained
1 cup assorted olives, pitted and cut in half
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Cooked basmati rice
1/2 cup crumbled feta cheese
- 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 to tender. (No stirring is necessary during cooking.)
- Season with salt and pepper.
- Serve over rice, as desired. Sprinkle with cheese.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): Calories: 252; Total Fat: 12g; Saturated Fat: 4g; Cholesterol: 72mg; Total Carbs: 9g; Fiber: 0g; Protein: 24g; Sodium: 1343mg.
Recipe and photograph courtesy of The Beef Checkoff.