beef & green olive stew
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.
prep time
15 Min
cook time
2 Hr
method
Stove Top
yield
6 serving(s)
Ingredients
- 1 1/2 pounds beef stew meat, cut into one inch cubes
- 1/4 cup all purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper
- 2 tablespoons olive oil, extra virgin
- 1 cup onion, diced
- 1 1/2 teaspoons dried oregano
- 1 teaspoon dried fennel seeds
- 1 cup red wine, zinfandel
- 1 can beef broth (14.5 oz)
- 1 can garlic seasoned diced tomatoes (14.5 oz)
- 6 ounces tomato paste
- 7 ounces jar, green olives with pimentos, drained
How To Make beef & green olive stew
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Step 1Combine flour, salt, black pepper and cayenne pepper. Reserve 1 tablespoon flour mixture. Lightly coat beef with remaining flour mixture.
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Step 2Heat 1 tablespoon oil in stock pot over medium heat. Brown beef in batches; adding additional 1 tablespoon oil as necessary. Set aside.
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Step 3Add onions, oregano and fennel seeds to stock pot; cook and stir 2 to 3 minutes or until onions begin to soften.
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Step 4Add 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.
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Step 5Slice olives into quarters and stir in olives. Cook 2 to 3 minutes or until olives are heated through. Serve with pasta. I used rigatoni.
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