Beef and Green Olive Stew


Beef and Green Olive Stew

Ingredients

  • 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 (14 to 14 1/2 ounce) can ready-to-serve beef broth
  • 1 (14 1/2 ounce) can garlic-seasoned diced tomatoes, undrained
  • 1/4 cup tomato paste
  • 1 (7 ounce) jar green olives with pimentos, drained

Instructions

  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. Stir in olives. Cook 2 to 3 minutes or until olives are heated through.
  6. Serve with mashed potatoes.

Yield: 6 servings

Recipe and photo used with permission from: Cattlemen's Beef Board and National Cattlemen's Beef Association

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