BEEF STEW WITH BLACK OLIVES AND RED WINE
Yield 6 people
Number Of Ingredients 17
Steps:
- 1. Preheat oven to 300. 2. Finely chop onion, carrot, and garlic. 3. Finely chop parsley and bacon. 3. remove a 2 1/2 inch strip of peel from orange with peeler. Remove rest of peel for another use. 4. Cook bacon in 8 quart oven proof heavy kettle over moderate heat, until crisp. Remove with slotted spoon to separate bowl, reserving drippings in kettle. 5. Pat beef dry, cut each piece into 2 inch pieces, reserving bones. 6. Season with salt and pepper. Working in batches, brown in reserved drippings 3 min. per side, transferring to bowl. 7.Add oil to kettle and cook onion, carrots and garlic until soft. 8. return bacon and beef to kettle and stir in flour. cook 1 min. to coat beef. 9. Stir in wine, tomatoes with juice, zest, parsley, thyme, bay leaves, salt, peppercorns, and cloves and bring to a simmer. 10. Cover and cook in oven, 3 hours. 11. Transfer beef and bones with a slotted spoon to a bowl.Scrape marrow from bones, add to beef. discard bones. 12. Discard bay leaves, and zest. 13. pit olives and add to sauce. Boil sauce 20 minutes. return meat to sauce and simmer until heated through. 14. garnish with parsley, serve with rice. 15. May be made 2 days ahead, cooled completely, and chilled.
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Alexis Deboerdere
d-a13@aol.comI'm not a fan of beef stew, but I made this recipe for my husband, and he loved it. He said it was the best beef stew he's ever had.
Angela Oster
angela76@hotmail.co.ukI found this recipe to be too complicated. There are too many ingredients and steps involved, and it's not worth the effort.
Hemani Joshi
joshi-hemani@aol.comThis recipe is a bit bland for my taste. I would recommend adding more spices and herbs to give it more flavor.
1matty Druce
d_1@yahoo.comI've made this stew several times now, and I always make a double batch because it never lasts long. It's a great dish to serve when you have company, and it's also perfect for meal prep.
Sharron Smith
sharron.s@hotmail.co.ukI wasn't sure about the combination of beef, red wine, and black olives, but I'm glad I gave this recipe a try. The flavors are surprisingly complementary, and the stew is very hearty and satisfying.
Sama Hossen
h.sama63@gmail.comThis recipe is a bit time-consuming, but it's worth the effort. The beef stew is incredibly flavorful, and the meat is fall-apart tender. I highly recommend it!
Bravo
bravo@gmail.comI made this stew in my slow cooker, and it was perfect! The meat was so tender, and the sauce was thick and flavorful. I served it over mashed potatoes, and it was a huge hit with my family.
it's Facts
its.facts@hotmail.comI love how easy this recipe is to make. I can throw it together in no time, and it always turns out delicious. It's a great weeknight meal option.
Nominal_ghost7
nominal_ghost737@gmail.comThis recipe is a keeper! I've made it several times now, and it always turns out perfectly. It's a great dish to serve for a crowd, and it's always a hit.
Clesxie Forde
f-c12@yahoo.comI'm not usually a fan of stews, but this one changed my mind. The beef was cooked to perfection, and the sauce was incredibly flavorful. I'll definitely be making this dish again.
marthina david
marthina-david@yahoo.comI tried this recipe last weekend, and it was a big hit with my family. The meat was fall-apart tender, and the sauce was rich and flavorful. I especially loved the addition of black olives; they added a nice briny flavor.
marianita taguba
marianita13@gmail.comThis beef stew was an absolute delight! The flavors of the red wine, black olives, and tender beef blended perfectly. It's a hearty dish perfect for a cold winter night.