Mediterranean stew
I can’t wait to make this with ingredients from my own garden! While waiting for the snow to melt, I got a taste for summer. Enjoy!
NOTE: this is NOT a fast recipe. I am all for shortcuts when they work, but I think the extra care with ingredients will be worth it!
Ingredients
1.5 1bs steak, fat trimmed (omit for vegetarian version)
2 pieces bacon, chopped in very small pieces (use olive oil for vegetarian version)
2 portobella mushrooms
4 zucchini
6 spring onions
2 – 3 T fresh basil leaves. minced
2 – 3 T. fresh parsley, minced
4 cloves garlic
¼ C. red wine
1 – 2 T. olive oil
Salt and pepper
2 cubes vegetable bouillon
1 C. water
1 28 oz. can diced tomatoes
1 large or 2 small cans cannellini beans
Directions
Put wine and olive oil in baking dish large enough to hold the steaks in a single layer. Whisk in salt and pepper. Coat both sides of steak and set aside.
In large skillet, sauté whole garlic cloves in a small piece of trimmed steak fat or olive oil until tender. Remove from heat.
In large stock pot, cook bacon for a few minutes, then add the mushrooms. Cover and cook 10 minutes. Add onion and cook another 10 minutes, adding water as needed to prevent burning. Add basil and parsley; cover and cook until all vegetables are well cooked.
Remove garlic from skillet, retaining oil for future use. Chop garlic and add to stock pot.
Heat skillet and add steaks. Cook for about 10 – 15 minutes, then turn and cook until medium well. When cool, slice in small pieces and add to stock pot. Add zucchini, beans, tomatoes and water if needed - not too much or the zucchini will be mushy. Bring to a boil, lower heat, add bullion, mix thoroughly, cover and cook on low for about 1 hour. Stir a few times as needed.
Serve with chunky slices of bread. Old world rye or foccacia with artichokes are both good.
