SAYING GOODBYE TO WINTER ~ (SIMPLE ONE PLATE SUPPER) MEDITERRANEAN BEEF STEW with FRESH ROSEMARY

"The color of springtime is in the flowers; the color of winter is in the imagination." 

~ Terri Guillemets

MEDITERRANEAN BEEF STEW with ROSEMARY

This wonderful tasty recipe created by Kalyn Denny at KalynsKitchen.com tried several times, perfect for tonight ... the last night of WINTER

8  oz. sliced mushrooms

1-2  Tbsp. olive oil 

1  diced onion in 1/2 inch pieces

2  lbs. diced chick steak, cut into 1/2 inch pieces 

1  cup beef stock

1   14.5 oz can diced tomatoes

1/2  cup tomato sauce

1/4  cup balsamic vinegar

1 can sliced black olives

1/2  cup thinly sliced garlic cloves

2  Tbsp. chopped fresh rosemary (or 1 Tbsp. dried)

2  Tbsp. chopped fresh parsley (or 1 Tbsp. dried)

1  Tbsp. capers (or more to taste)

freshly ground black pepper

• Heat small amount of olive oil in heavy frying pan, add mushrooms and saute several minutes, until barely starting to brown. Add to Slow Cooker. Add diced onion to same pan, adding more oil if needed, and cook about 5 minutes. Add to Pot. Again, add more  oil if needed, then add diced beef and brown well, about 10-15 minutes. Don't rush the browning step. Add beef to pot. 
• Add I cup beef stock to pan and simmer a few minutes until slightly reduced, scraping off all browned bits. Add to Pot. Add diced tomatoes and juice, tomato sauce, balsamic vinegar, olives, garlic, rosemary, parsley, capers, and black pepper. Still gently to combine, then put lid on Pot and cook 6-8 hours on low. (You could cook this 3-4 hours on high, but for a recipe with large pieces of garlic like this I prefer the low setting.) Serve hot. 
• If you do all in advance preparation the night before and put combined ingredients in the refrigerator overnight, this could cook as long as 10 hours in the Pot while away. Manufacturers don't recommend putting crockery liner with prepared ingredients in the refrigerator; store in another container so contents stay cold, then put in pot in the morning. 
• For stovetop cooking: Follow steps as outlined, putting ingredients in heavy dutch oven type pan. Add one cup additional beef stock. Simmer on very low heat about 2 hours. Serve hot. 
• Note: This is Kayln's recipe works even doubled since I had 4 pounds plus of beef plus have a heavy hand with spices, etc. ... you can't go wrong adding/sub-tracting as you choose.     

Mediterranean Beef Stew with Fresh Rosemary 
(on Turmeric Rice*)


TURMERIC RICE
(adapted from 60 Minute Gourmet http://www.nytimes.com)

1 cup converted rice (I never use so use this or favorite rice)
1  Tbsp. butter 
1  Tbsp. olive oil
1/4  cup chopped onions
1  tsp. chopped garlic 
2  tsp. numeric
1  1/2 cup chicken broth
1  bay leaf
2  springs fresh or 1 tsp. fresh thyme
tabasco, salt and pepper to taste 

• In heavy saucepan with tight fitting lid, melt butter and olive oil. Add onions and garlic and cook until wilted. Add rice and turmeric. Stir to coat.
• Add broth, bay leaf, thyme, Tabasco, salt & pepper. Blend well, bring to boil and simmer for 17 minutes or what package on preferred rice suggests.
• Uncover and stir with a fork. Remove bay leaf.