beef & green olive stew
(1 rating)
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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(1 rating)
yield
6 serving(s)
prep time
15 Min
cook time
2 Hr
method
Stove Top
Ingredients For beef & green olive stew
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1 1/2 lbbeef stew meat, cut into one inch cubes
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1/4 call purpose flour
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3/4 tspsalt
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1/2 tspground black pepper
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1/4 tspcayenne pepper
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2 Tbspolive oil, extra virgin
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1 conion, diced
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1 1/2 tspdried oregano
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1 tspdried fennel seeds
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1 cred wine, zinfandel
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1 canbeef broth (14.5 oz)
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1 cangarlic seasoned diced tomatoes (14.5 oz)
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6 oztomato paste
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7 ozjar, green olives with pimentos, drained
How To Make beef & green olive stew
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1Combine flour, salt, black pepper and cayenne pepper. Reserve 1 tablespoon flour mixture. Lightly coat beef with remaining flour mixture.
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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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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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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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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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