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Ingredients: |
| 1-1/2 |
|
pounds beef for stew, cut into 1 inch pieces |
| 1/4 |
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cup all-purpose flour |
| 3/4 |
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teaspoon salt |
| 1/2 |
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teaspoon ground black pepper |
| 1/4 |
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teaspoon cayenne pepper |
| 2 |
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tablespoons vegetable oil |
| 1 |
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cup chopped onion |
| 1-1/2 |
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teaspoons dried oregano |
| 1 |
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teaspoon dried fennel seeds |
| 1 |
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cup red wine |
| 1 |
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can (14 to 14-1/2 ounces) ready-to-serve beef broth |
| 1 |
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can (14-1/2 ounces) garlic–seasoned diced tomatoes, undrained |
| 1/4 |
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cup tomato paste |
| 1 |
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jar (7 ounces)
green olives with pimentos, drained |
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Instructions: |
| 1. |
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Combine flour, salt, black pepper and cayenne pepper. Reserve 1 tablespoon flour mixture. Lightly coat beef with remaining flour mixture. |
| 2. |
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Heat 1 tablespoon oil in stock pot over medium heat. Brown beef in batches; adding additional 1 tablespoon oil as necessary. Set aside. |
| 3. |
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Add onions, oregano and fennel seeds to stock pot; cook and stir 2 to 3 minutes or until onions begin to soften. |
| 4. |
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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. |
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Stir in olives. Cook 2 to 3 minutes or until olives are heated through. |
| 6. |
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Serve with mashed potatoes. |
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| Makes 6 servings. |
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| | Nutrition information per serving: 311 calories; 22 g protein; 17 g carbohydrate; 16 g fat; 1402 mg sodium; 55 mg cholesterol; 3.0 mg niacin; 0.3 mg vitamin B6; 1.7 mcg vitamin B12; 3.5 mg iron; 4.5 mg zinc. |
