Mediterranean Beef Ragout



1 1/2 pounds beef stew meat, trimmed and cut into 1-inch cubes
1 tablespoon olive oil
2 medium onions, cut into wedges
3 medium carrots, cut into 1/2-inch slices
1 14 1/2 ounce can diced tomatoes, undrained
1/2 cup beef broth
2 cloves garlic, minced
1 1/2 teaspoons dried thyme, crushed
1/4 teaspoon salt
1/4 teaspoon black pepper
1 medium zucchini, halved lengthwise and cut into 1/4-inch slices
6 ounces fresh green beans, cut into 2-inch pieces (1-3/4 cups)
Hot cooked whole wheat couscous or brown rice (optional)
1 recipe Gremolata (see recipe below)

1. In a large skillet brown meat, half at a time, in hot oil. Drain off fat. Transfer meat to a 3-1/2- or 4-quart slow cooker. Add onions and carrots. In a bowl stir together the undrained tomatoes, broth, garlic, thyme, salt, and pepper. Pour over meat and vegetables.
2. Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3-1/2 to 4-1/2 hours.
3. If using low-heat setting, turn to high-heat setting. Stir in zucchini and green beans. Cover and cook for 30 minutes more. If desired, serve over hot couscous. Top each serving with Gremolata.

Gremolata
1/4 cup snipped fresh parsley
1 tablespoon finely shredded lemon peel
2 cloves garlic, minced

Stir together parsley, lemon peel, and garlic.

Makes: 6 servings. 221 calories

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