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Zone Diet Beef Stew with Red Wine

Contributed by: Basn

 

Ingredients:
  • 2 tsp. olive oil (6 F)
  • 8 oz boneless beef, cubed (8 P)
  • 1 1/2 cups onion, finely sliced (1 C)
  • 2 carrots, chopped (2 C)
  • 3 tbsp. finely chopped parsley
  • 1 clove garlic chopped
  • 1 bay leaf
  • pinch of thyme
  • pinch nutmeg
  • 1 cup red wine (2 C)
  • 2 cups caned tomatoes, chopped with juice (2 C)
  • 1/2 cup fresh or canned beef
  • 6 black olives pitted and halved (2 F)
  • salt & pepper
  • 2 red sweet pepper cut into strips (1 C)

Directions:

  • Brown meat in olive oil, remove and add onion and carrots.

  • Cook until onion softens add parsley and garlic cook for 3 minutes.

  • Return meat to pan and mix veggies with meat.

  • Stir in bay leaf, thyme nutmeg. Add wine bring to boil, stirring 4 minutes.

  • Stir in tomatoes, stock, and olives. Season w/salt/pepper.

  • Cover and bake 1 1/2 hr. Remove and add red pepper and cook uncovered for 30 minutes or until beef is tender.

Remark: Serve two 4-block meals

 

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