Mediterranean Stew
This Mediterranean stew is an all-star! It is also very customizable. Make this stew with lamb, beef, chicken or pork or only vegetables. It comes out delicious whether made on a stovetop or in a slow cooker.
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Servings: 4
Equipment
Ingredients
- 1 pound stew meat, cubed (organic, grass-fed)
- 1 medium sized yellow onion, sliced
- 2 cloves of garlic, peeled and chopped
- ¾ cup of water or broth (beef or vegetable)
- 1 tsp of thick tomato paste (optional)
- 2 tomatoes, sliced or cut into chunks
- 1 bell pepper, sliced (any color)
- 1 eggplant, cut in half and then sliced
- 5 big white potatoes, peeled and cubed
- 2 tbsp of avocado oil or ghee
- salt and pepper to taste
- fresh cilantro for garnish
Instructions
- Place meat in a large pot, add water to cover it, close the lid half way and let the meat cook over medium heat until the water evaporates.
- Add avocado oil or ghee and sliced onion to the same pot and sauté over medium heat until the onions and meat become golden brown.
- Mix in tomatoes and tomato paste (if desired), bell pepper, eggplant, garlic and add ¾ cup of water or broth.
- Cover the pot with a lid and cook for 15 minutes over medium heat.
- Next, add the potatoes and salt (to keep the potatoes from getting mushy). I usually add ½ tsp of salt.
- Continue to cook until potatoes are done (20-25 min).
- Once potatoes are cooked, sprinkle chopped fresh cilantro, mix the stew, let it cool for 5 minutes and serve.
Notes
- For a vegetarian variation, omit the meat.
- This stew is thick, but if you like yours on the thinner side, simply use more water or broth.
- You may cook this stew in a slow cooker on high setting in 2 hours, but I recommend browning the onions and meat separately first and then adding them to the slow cooker.
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