Mediterraneanbeef Recipes

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.

Steps:

• In a large skillet, cook the beef over medium-high heat for 7 to 8 minutes, or until browned, stirring occasionally to turn and crumble the beef. Drain and discard any liquid.
• Stir in the tomatoes with liquid, water, oregano, garlic powder, paprika, lemon pepper, and salt. Reduce the heat to medium. Cook for 5 minutes, stirring occasionally.
• Stir in the beans and rice. Reduce the heat to medium low. Cook, covered, for 5 minutes. Turn off the heat. Let stand for 5 minutes, or until the rice is tender.
• nutrition information
• (Per Serving)
• Calories: 250
• Total Fat: 4.5g
• Saturated: 1.5g
• Trans: 0.0g
• Polyunsaturated: 0.5g
• Monounsaturated: 1.5g
• Cholesterol: 42mg
• Sodium: 273mg
• Carbohydrates: 29g
• Fiber: 6g
• Sugars: 6g
• Protein: 23g
• Dietary Exchanges
• 1 1/2 Starch
• 1 Vegetable
• 2 1/2 Very Lean Meat

Steps:

• Heat oven to 325°F Lightly coat beef pot roast with flour. Heat oil in Dutch oven over medium heat until hot. Brown pot roast; remove.
• Add 1-1/2 cups water and vinegar to Dutch oven; cook and stir until brown bits attached to pan are dissolved. Return pot roast.
• Add onions, shallots, dates, salt and pepper; bring to a boil. Cover tightly and cook in 325°F oven 2 to 2-1/2 hours or until pot roast is fork-tender. Remove pot roast; keep warm.
• Cook liquid and vegetables over medium-high heat to desired consistency. Carve pot roast. Serve with sauce.

Steps:

• In a nonstick skillet, cook the beef, garlic, 1/4 teaspoon salt and pepper in 1 teaspoon oil over medium heat until meat is no longer pink; drain. Remove and keep warm. In the same skillet, saute onion in remaining oil for 2 minutes. Add zucchini and green pepper; cook and stir for 4-6 minutes or until vegetables are crisp-tender., Stir in the tomatoes, vinegar, basil, thyme and remaining salt. Add beef mixture; heat through. Serve over spaghetti if desired.