member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Bones      

Recipe Categories:

    Beef and Green Olive Stew


    Source of Recipe


    Internet

    List of Ingredients




    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 ground 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 ounces) green olives with pimentos, drained

    Recipe



    Combine flour, salt, black pepper and cayenne pepper. Reserve 1 tablespoon flour mixture. Lightly coat beef with remaining flour mixture.

    Heat 1 tablespoon oil in stock pot over medium heat. Brown beef in batches; adding additional 1 tablespoon oil as necessary. Set aside.

    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.

    Servings: 6

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â