Beef & Green Olive Stew
Layers of delicious flavor from onions, fennel, tomatoes and olives make this savory Beef Stew one you won't forget!
Cook Time: 2 hrs
Servings: 6
Ingredients: 13
Ingredients
Preparation
Alternate Cooking Method:
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Step 1
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.
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Step 2
Heat 1 tablespoon oil in stock pot over medium heat. Brown beef in batches; Set aside and keep warm.
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Step 3
Add onions, oregano and fennel seeds to stock pot; cook and stir 2 to 3 minutes or until onions begin to soften.
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Step 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.
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Step 5
Stir in olives. Cook 2 to 3 minutes or until olives are heated through. Serve with mashed potatoes, as desired.
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Step 6
.
Cooking Tip:
To cook in a slow cooker, combine flour, salt, black pepper and cayenne pepper in a medium bowl. Lightly coat beef with flour mixture. Add beef, onions, oregano, fennel, wine, beef broth, tomatoes and tomato paste to 4-1/2 to 5-1/2 quart slow cooker. Stir until combined. Cook on HIGH 4 to 6 hours or on LOW 8 to 10 hours. (No stirring is necessary during cooking.) Stir in olives and cook for 2 to 3 minutes. Served with mashed potatoes.
Nutrition Information
311 Calories
0g SAT FAT
22g PROTEIN
3.5 mg IRON
4.5 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 311 Calories; 144 Calories from fat; 16g Total Fat ) 55 mg Cholesterol; 1402 mg Sodium; 17 g Total Carbohydrate; 22 g Protein; 3.5 mg Iron; 3 mg NE Niacin; 0.3 mg Vitamin B6; 1.7 mcg Vitamin B12; 4.5 mg Zinc.
This recipe is an excellent source of Protein, Vitamin B12, and Zinc; and a good source of Iron, Niacin, and Vitamin B6.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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