BEEF & GREEN OLIVE STEW

Beef & Green Olive Stew --
 
  • Total Recipe Time: 2 hours
  • Makes 6 servings

INGREDIENTS

  1. 1-1/2 pounds beef Stew Meat, cut into 1 inch pieces
  2. 1/4 cup all-purpose flour
  3. 3/4 teaspoon salt
  4. 1/2 teaspoon ground black pepper
  5. 1/4 teaspoon cayenne pepper
  6. 2 tablespoons vegetable oil
  7. 1 cup chopped onions
  8. 1-1/2 teaspoons dried oregano
  9. 1 teaspoon dried fennel seeds
  10. 1 cup red wine
  11. 1 can (14 to 14-1/2 ounces) ready-to-serve beef broth
  12. 1 can (14-1/2 ounces) garlic-seasoned diced tomatoes, undrained
  13. 1/4 cup tomato paste
  14. 1 jar (7 ounces) green olives with pimentos, drained

INSTRUCTIONS FOR BEEF & GREEN OLIVE STEW

  1. Combine flour, salt, black pepper and cayenne pepper in a medium bowl. 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.
  • Test Kitchen Tips
  • To cook in a slow cooker, combine flour, salt, black pepper and cayenne pepper in a medium bowl. Lightly coat beef with flour mixture. Add beef, onions, oregano, fennel, wine, beef broth, tomatoes and tomato paste to 4-1/2 to 5-1/2 quart slow cooker. Stir until combined. Cook on HIGH 4 to 6 hours or on LOW 8 to 10 hours. (No stirring is necessary during cooking.) Stir in olives and cook for 2 to 3 minutes. Served with mashed potatoes.
Comments (0)
Usage Guidelines.