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Zone Diet -
Beef Stew with Red Wine
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Contributed
by:
Basn
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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)
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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.
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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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