Mediterranean Stew

We’ve done a few stews already on here, but nothing quite like this one.  What makes this stew different is the addition of a couple of ingredients that I’ve not typically seen in a beef stew (I’ll admit, though, I’m not all that ‘worldly’ either) – ingredients that can best be described as Mediterranean. And, as with most stews, this is another one that is great to leave in the slow-cooker on a busy afternoon so that it’s ready when you come home.

Gather Up:

• 2-1/2 lbs grass-fed stew meat
• 1 medium yellow onion, chopped
• 1 carrot, sliced
• 2 cups dry red wine (pinot noir is what we’re using)
• 1 cup beef stock (using previously saved 1/8 cup cubes)
• 1/2 cup sun-dried tomatoes, roughly chopped
• 1 package (12-oz) frozen artichoke hearts
• 2 large cloves garlic, peeled and crushed
• 1/2 tsp sea salt
• 1/2 tsp white pepper
• 1 tablespoon arrowroot powder

Start out browning the stew meat in a large pan, leaving the meat a little pink in the center.  Transfer to a slow cooker crock, including all of the juices from the pan.

In the same pan, melt about 1 tbsp of bacon grease and sauté the onions and carrots until caramelized.  Add to the crock with the stew meat.

Combine all of the other ingredients except the arrowroot powder in the crock pot.  Mix well.  Set the slow cooker to high for one hour, then reduce to low and continue cooking for 2 to 4 hours.

About ten minutes before serving, mix the arrowroot powder with an equal amount of cold water and add to the stew.  Mix well, and allow to sit for 5 minutes to thicken.  Test, and adjust with a little more arrowroot if you want it thicker still.  Serve warm, and enjoy!