Mediterranean Stew With Olives And Oranges
1 tablespoon olive oil
Hear oil in a Dutch oven. Brown meat, half at a time, in hot oil. Return all meat to pan along with onion and garlic. Cook and stir for 1 minute. Add broth, undrained tomatoes, roasted pepper, olives, orange peel, and Italian seasoning. Cover and bake in a 350° oven for 1 1/2 hours, or cook on rangetop over low heat for 1 1/4 hours.
Contributor: Low Calorie/Low Fat Recipes Spring 96, BH&G
Yield: 6 servings
Preparation Time: 0:00
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