Beef & Green Olive Stew

• 2 hrs
• 6 SERVINGS
• 310 Cal
• 22 g Protein

Ingredients:

• 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

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Cooking:

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.
2. Heat 1 tablespoon oil in stock pot over medium heat. Brown beef in batches; Set aside and keep warm. 
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. Stir in olives. Cook 2 to 3 minutes or until olives are heated through. Serve with mashed potatoes, as desired.

Alternate Cooking Method:

1. .
Cook's 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.