1 1/2 pounds beef for stew, cut into 1 inch pieces
1/4 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
2 tablespoons vegetable oil
1 cup chopped onion
1 1/2 teaspoons dried oregano
1 teaspoon dried fennel seeds
1 cup red wine
1 can (14 to 14-1/2 ounces) ready-to-serve
1 can (14-1/2 ounces) garlic-seasoned diced tomatoes, undrained
1/4 cup tomato paste
1 jar (7 ounces) green olives with pimentos, drained
Combine flour, salt, black pepper and cayenne pepper. Reserve 1 tablespoon flour
mixture. Lightly coat beef with remaining flour mixture.
Heat 1 tablespoon oil in stock pot over medium heat. Brown beef in batches; adding
additional 1 tablespoon oil as necessary. Set aside.
Add onions, oregano and fennel seeds to stock pot; cook and stir 2 to 3 minutes
or until onions begin to soften.
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.
Stir in olives. Cook 2 to 3 minutes or until olives are heated through.
Serve with mashed potatoes.
Makes 6 servings.
Reprinted with permission from Cattlemen's Beef Board and National Cattlemen's