beef & green olive stew

(1 rating)
Recipe by
Kim Cleaves
Monticello, MN

This is from the Beef It's What's For Dinner website. Made this last night and it's so good!! If you don't like green olives, don't put them in. You would just have to add a bit of salt at the end.

(1 rating)
yield 6 serving(s)
prep time 15 Min
cook time 2 Hr
method Stove Top

Ingredients For beef & green olive stew

  • 1 1/2 lb
    beef stew meat, cut into one inch cubes
  • 1/4 c
    all purpose flour
  • 3/4 tsp
    salt
  • 1/2 tsp
    ground black pepper
  • 1/4 tsp
    cayenne pepper
  • 2 Tbsp
    olive oil, extra virgin
  • 1 c
    onion, diced
  • 1 1/2 tsp
    dried oregano
  • 1 tsp
    dried fennel seeds
  • 1 c
    red wine, zinfandel
  • 1 can
    beef broth (14.5 oz)
  • 1 can
    garlic seasoned diced tomatoes (14.5 oz)
  • 6 oz
    tomato paste
  • 7 oz
    jar, green olives with pimentos, drained

How To Make beef & green olive stew

  • 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
    Slice olives into quarters and stir in olives. Cook 2 to 3 minutes or until olives are heated through. Serve with pasta. I used rigatoni.

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