Beef & Green Olive Stew

Kim Cleaves

By
@KC2633

This is from the Beef It's What's For Dinner website. Made this last night and it's so good!! If you don't like green olives, don't put them in. You would just have to add a bit of salt at the end.


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Comments:

Serves:

6

Prep:

15 Min

Cook:

2 Hr

Method:

Stove Top

Ingredients

1 1/2 lb
beef stew meat, cut into one inch cubes
1/4 c
all purpose flour
3/4 tsp
salt
1/2 tsp
ground black pepper
1/4 tsp
cayenne pepper
2 Tbsp
olive oil, extra virgin
1 c
onion, diced
1 1/2 tsp
dried oregano
1 tsp
dried fennel seeds
1 c
red wine, zinfandel
1 can(s)
beef broth (14.5 oz)
1 can(s)
garlic seasoned diced tomatoes (14.5 oz)
6 oz
tomato paste
7 oz
jar, green olives with pimentos, drained

Directions Step-By-Step

1
Combine flour, salt, black pepper and cayenne pepper. Reserve 1 tablespoon flour mixture. Lightly coat beef with remaining flour mixture.
2
Heat 1 tablespoon oil in stock pot over medium heat. Brown beef in batches; adding additional 1 tablespoon oil as necessary. Set aside.
3
Add onions, oregano and fennel seeds to stock pot; cook and stir 2 to 3 minutes or until onions begin to soften.
4
Add wine to pot; increase heat to medium-high. Cook and stir 1 minute or until browned bits attached to pot are dissolved. Stir in beef broth, tomatoes, tomato paste and reserved flour mixture. Return beef to pot; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 hours or until beef is fork-tender.
5
Slice olives into quarters and stir in olives. Cook 2 to 3 minutes or until olives are heated through. Serve with pasta. I used rigatoni.

About this Recipe

Course/Dish: Beef, Pasta
Main Ingredient: Beef
Regional Style: Italian