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 can (14 to 14-1/2 ounces) ready-to-serve beef broth
• 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

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.