Mediterranean Beef Stew

This richly-flavored stew, served on a bed of ancient grains, will awaken your taste buds and take them on a Mediterranean journey.

Ladle into shallow bowls and serve with chunks of rustic country bread, your favorite bottle of wine and share with your best friend (s).





  • 1/2 cup extra-virgin olive oil, divided
  • 1 eggplant, cut into 1-inch cubes
  • 2 pounds beef stew meat, cut into 1 1/2-inch cubes
  • Flour, for dredging
  • 2 cups carrots, sliced
  • 3 cups beef broth
  • 1 cup orange juice
  • 1 can (14.5 oz) diced tomatoes with juice
  • 2 tablespoons tomato paste
  • 1 tablespoon dried oregano
  • 2 large garlic cloves, smashed
  • 1/3 cup Italian parsley, chopped
  • 1 can (15.5 oz) cannellini beans
  • 1 cup Calamata olives, cut in half
  • 1 cup Farro
  • Feta cheese
  • 1 lemon, zest
  1. Using a large oven-proof pan, heat 2 tablespoons olive oil, add eggplant and season with salt and pepper. Cook covered for 5 minutes and then transfer to another dish.
  2. Season meat with salt and pepper and in small batches, lightly dredge in flour. I use a one gallon plastic freezer bag for easy clean up.
  3. On medium-high heat, brown 1/3 of the meat in 2 tablespoons olive oil. Season with salt and pepper and then transfer to another dish. Repeat with the remaining meat, using 2 tablespoons olive oil for each batch.
  4. Add the eggplant, carrots, broth, orange juice, diced tomatoes, tomato paste, oregano, garlic and parsley to the pan with the meat. Stir well to combine all ingredients.
  5. Cover the pan and bake in a 350* oven for about an hour.
  6. Carefully, remove the pan from the oven and add the cannellini beans and olives. Return to the oven and continue to bake another 15 minutes.
  7. Meanwhile, cook farro in large pot of boiling salted water for 2o minutes, until tender. Drain and then season with salt and pepper and the last 2 tablespoons of olive oil.
  8. To serve, spoon 1/2 cup of farro into a shallow bowl and top with a ladle off stew. Add a spoonful of feta cheese and finish with grated lemon zest over all.

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