Crockpotmediterraneanstew Recipes

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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

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!

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

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

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

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

CROCK POT MEDITERRANEAN STEW



Crock Pot Mediterranean Stew image

Make and share this Crock Pot Mediterranean Stew recipe from Food.com.

Provided by Carianne

Categories     Stew

Time 9h30m

Yield 10 serving(s)

Number Of Ingredients 15

1 butternut squash (peeled, seeded, cubed)
2 cups eggplants (cubed)
2 cups zucchini (cubed)
10 ounces frozen okra (thawed)
8 ounces tomato sauce
1 onion (chopped)
1 carrot (sliced)
1/2 cup vegetable broth
1/3 cup raisins
1 garlic clove (chopped)
1/2 teaspoon cumin
1/2 teaspoon turmeric
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon cinnamon
1/4 teaspoon paprika

Steps:

  • Throw it all in a crock pot and cook on low for 7 - 9 hours!

Nutrition Facts : Calories 98, Fat 0.4, SaturatedFat 0.1, Sodium 133.4, Carbohydrate 24.4, Fiber 4.7, Sugar 8.8, Protein 2.8

MEDITERRANEAN VEGETABLE STEW



Mediterranean Vegetable Stew image

Lots of wonderful veggies including artichoke hearts and fennel accompany the hearty potato and chickpeas in this slow cooker stew. For a thicker stew, puree up to two cups of the solids at the end of the cooking process. Recipe is from my Fresh From the Vegetarian Slow Cooker cookbook.

Provided by DailyInspiration

Categories     Lunch/Snacks

Time 26m

Yield 6 serving(s)

Number Of Ingredients 16

2 tablespoons olive oil
3 shallots, chopped
1 large carrot, halved lengthwise and thinly sliced into half moons
2 garlic cloves, minced
1 large fennel bulb, stalks discarded, diced
1 lb small red potato, quartered
1 small red bell pepper, seeded and cut into 1-inch pieces
1 (9 ounce) package frozen artichoke hearts, thawed
1 (14 1/2 ounce) can diced tomatoes, drained
1 (15 1/2 ounce) can chickpeas, drained and rinsed
1/3 cup dry white wine
1 1/2 cups vegetable stock
1 teaspoon fresh thyme, minced (or 1/4 tsp. dried)
1 teaspoon fresh oregano leaves, minced (or 1/4 tsp. dried)
1 large bay leaf
salt & freshly ground black pepper

Steps:

  • Heat the oil in a medium skillet over medium heat. Add the shallots and carrot, cover, and cook until softened, about 5 minutes. Add the garlic and cook, stirring, for 10 minutes.
  • Transfer the cooked vegetable mixture to a 4-6 quart slow cooker. Add the fennel, potatoes, bell pepper, artichoke hearts, tomatoes, chickpeas, wine, stock, dried thyme and oregano, if using and bay leaf; season with salt and pepper. Cover and cook on LOW for 6-8 hours.
  • NOTE: if using fresh herbs, add them a few minutes before the end of the cooking time. Remove and discard the bay leaf before serving.

SLOW COOKER MEDITERRANEAN VEGETABLE STEW



Slow Cooker Mediterranean Vegetable Stew image

If you want to use this recipe, but have it done in a smaller amount of time, just use a regular pot.

Provided by LikeItLoveIt

Categories     Stew

Time 9h5m

Yield 8 serving(s)

Number Of Ingredients 16

1 butternut squash, peeled, seeded and cubed
2 cups cubed eggplants
2 cups cubed zucchini
1 (10 ounce) package frozen okra, thawed
1 (8 ounce) can tomato sauce
1 cup chopped onion
1 ripe tomatoes
1 carrot, sliced thin
1/2 cup vegetable broth
1/3 cup raisins
1 garlic clove
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground cinnamon
1/4 teaspoon paprika

Steps:

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

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