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Mediterranean Beef Stew

A beef stew with a slight Greek taste to it. Serve topped with shredded cheese.

  • 2 1/2 to 3 pounds lean stew beef, cubed
  • 1 pound small white onions, peeled, or frozen thawed
  • 3 cloves garlic, minced
  • 1 large can (28 oz.) can diced tomatoes
  • 1/2 cup beef broth
  • 1 can (6 ounces) tomato paste
  • 2 tablespoons red wine vinegar
  • 2 tsp dried oregano
  • 1/2 tsp each salt & pepper
  • 1/2 cup all purpose flour
  • 1/2 cup cold water
  • 1 sweet green bell pepper, chopped
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Place meat, onions, garlic and tomatoes in the crockpot and pour a combination of the broth, paste, vinegar, oregano and salt and pepper over it. Cook on low for 8-9 hours, or high for 6 hours. Add the green pepper and stir in the mixture of flour and water. For an additional 15-25 minutes until thickened.

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