Beef Green Olive Stew Recipes

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BEEF & GREEN OLIVE STEW



Beef & Green Olive Stew image

Layers of delicious flavor from onions, fennel, tomatoes and olives make this savory Beef Stew one you won't forget!

Provided by BIWFD

Categories     Soup

Time 2h

Yield Makes 6 servings

Number Of Ingredients 13

1-1/2 pounds beef Stew Meat, cut into 1 inch pieces
1/4 cup all-purpose flour
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1 tablespoon vegetable oil
1 cup chopped onions
1-1/2 teaspoons dried oregano
1 teaspoon fennel seeds
1 cup red wine
1 can (14-1/2 ounces) reduced sodium beef broth
1 can (14-1/2 ounces) no-salt added garlic-seasoned diced tomatoes
1/4 cup tomato paste
1 jar (7 ounces) green olives with pimentos, drained

Steps:

  • Combine flour, black pepper and cayenne pepper in a medium bowl. Reserve 1 tablespoon flour mixture. Lightly coat beef Stew Meat with remaining flour mixture.
  • Heat 1 tablespoon oil in stock pot over medium heat. Brown beef in batches; Set aside and keep warm.
  • Add onions, oregano and fennel seeds to stock pot; cook and stir 2 to 3 minutes or until onions begin to soften.
  • 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.
  • Stir in olives. Cook 2 to 3 minutes or until olives are heated through. Serve with mashed potatoes, as desired.
  • .

Nutrition Facts : Calories 310

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