Slow Cooker Mediterranean Beef Stew

If you can chop an onion, you’ve got this recipe in the bag. That’s the hardest part of this Slow Cooker Mediterranean Beef Stew. Everything else is simply emptied from a package, jar or can into the slow cooker and stirred together. You simply can’t ask for an easier meal, especially when you don’t return home until late thanks to school pick up, an ice skating lesson and basketball practice.

I tried this two ways: once sauteeing the onion and peppers first and then transferring them to the slow cooker with the rest of the ingredients, and then a second time just throwing it all together at once. Honestly, the difference was negligible, so I say go with option 2 if you need to save time.

Mediterranean diet is one of the healthiest ways of eating: full of leafy greens and non-starchy veggies like eggplants and artichokes. The meals burst with flavor thanks to herbs and spices, and they have generous helpings of olive oil and whole grains, lots of high-quality poultry, and a little red meat and even included wine! Eating the Mediterranean way is really a lifestyle, and it’s one that’s easy to stick to.

You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there. Click here for Slow Cooker / Pressure Cooker Recipes on my other site! If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

Select the pressure cooking setting and set on high. 4. After cooking, allow time to let pressure release naturally. OR after 10 minutes or so, you can use the quick release function to let any remaining pressure out. Unlock and remove the lid. 5. Stir in lemon juice and fresh cilantro.

7. Remove the pork from the crock pot and let cool to the touch. 9. Pour some of the juice from the crock pot over the meat to give it a little extra moisture. 10. Taste the meat and season with salt and pepper to your taste. Serve with rice or couscous and your favorite steamed green vegetable. It would also make a wonderful filling for a pita bread sandwich.

And this Mediterranean beef stew is so good that it can be served at a dinner party. Cook it a day or two ahead and chill. It tastes better after sitting in the fridge overnight. Then, reheat gently on the stove top. Cut the short ribs between the bones into two-inch cubes. Place in a bowl. Season with salt and pepper. Add the flour and toss to coat each piece; shake off the excess. Heat the olive oil and butter in a frying pan. Brown the meat well. Scoop out and drain.

Homemade meals really are the best, and it’s great that we have so many wonderful tools to assist us! Thank you for sharing this delicious recipe. Adding this to the fall dinner line-up! Perfect for when we want a comforting and cozy dinner! Oh my gosh, this looks amazing and your photos really stand out for the recipe. I just bought an Express Pot and am dying to use it. I’m waiting for my days off to play around with it. Can’t wait to try some new recipes and this looks too good to not make. Is it wrong that I want to do a swan dive into that bowl of soup?

I used the Turkey Meatballs for this recipe, but you could totally use any of them with great success. I love that they have a turkey option and they have up to 13g of protein per serving! On top of that, I have great news for all of you Louisville locals!

I do this in the Slow Cooker for 8 hours, but you can do it in the oven. There is an awful lot of sauce, but you freeze it and use it with pasta. Heat the pan, and add some oil. Brown the shanks. (If your Slow Cooker doesn't go on the hob, do this bit in a frying pan then put the shanks in the slow cooker.) Put the shanks to one side. Add all the other ingredients to the slow cooker, and stir.

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