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Beef and Green Olive Stew

Beef and Green Olive Stew recipe

Ingredients

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.

Makes 6 servings.

Reprinted with permission from Cattlemen's Beef Board and National Cattlemen's Beef Association.


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