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Beef Stew with Black Olives




Source of Recipe


Cakebread Cellars


List of Ingredients




2 lb. beef stew meat, cut in 1" cubes
1 onion minced
2 carrots, diced
2 Tbs. olive oil
3 cloves garlic, minced
2 sprigs thyme
2 bay leaves
2 strips orange zest
1 cup Cakebread Cellars Merlot or other red wine
1 cup canned plum tomatoes, chopped
1/2 cup oil cured black olives, pitted
1 cup beef broth or water



Recipe



Heat a heavy bottom pan over high heat and sear beef in olive oil until brown on all sides. If pan is small do this in batches rather than crowd the pan. Remove meat and reserve, add carrots and onions to pan and cook to soften. Return meat to pan along with garlic, thyme, bay leaves, orange zest and red wine. Bring to a boil, and reduce by a third. Add chopped tomatoes and olives. Cover with broth or water and simmer partially covered for apprximately 2 hours. Remove herbs and orange zest and taste for seasoning. Serve over soft polenta or noodles.

Enjoy with a glass of Cakebread Cellars Merlot.