Beef & Green Olive Stew

Prep Time
10 min
Cook Time
2 hr
Difficulty
2
Servings
6

With herbs, spices, red wine and olives, you can serve this stew is fancy enough for company. You can make it the day before, chill and reheat to serve.

Nationalities
Mediterranean, Western European
Category
Main dish
Source
The Beef Checkoff
Editor
Sandy Hu
  • 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 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 oz) green olives with pimentos

  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.

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