Spanish Beef Stew with Olives Recipe

1      Reviews by:    Carla Parkerson   Spanish Beef Stew with Olives Recipe is a hearty dish that is a one-dish meal using salad oil, beef stew meat, onions, garlic, beef broth, red wine, tomatoes, thyme, olives and potatoes to create this delicious beef stew recipe. Food Category:    Beef, Veal, and Lamb Cuisine Origin:    Spanish    Servings:512 Calories per Serving:382 Print Preview Rate This Recipe Prep Time:   30 Minutes Cook Time:   2 Hours 50 Minutes Total Time:   3 Hours 20 Minutes

INGREDIENTS

• 2 tablespoons olive or salad oil
• 3 1/2 pounds beef stew meat, cubed
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 2 medium onions, sliced
• 2 large cloves garlic, crushed
• 2 cups beef broth
• 2 cups dry red wine
• 4 tomatoes, peeled and quartered
• 1 bay leaf
• 4 parsley sprigs
• 1/2 teaspoon thyme leaves
• 1 1/2 cups pimento-stuffed olives
• 2 1/2 pounds potatoes, pared and halved
• 2 tablespoons flour
• 3 tablespoons water
• Parsley (optional)

DIRECTIONS

• Heat oil in a large kettle or Dutch oven. Add meat, a few pieces at a time, and brown well on all sides. Remove meat and season with salt and pepper. If drippings in kettle are too brown, drain off and add additional 2 tablespoons oi1. Add onions and cook until tender and lightly brown. Add garlic, broth, wine, one of the tomatoes, and herbs (tied in cheesecloth). Add browned meat and bring to boiling.
• Cover and simmer, or bake in a 350°F oven, 2 hours, or until meat is tender. Add olives and potatoes and continue cooking 30 minutes.
• Remove meat and vegetables to serving dish; keep warm. Drain cooking liquid into saucepan and skim off fat; bring to boiling.
• Blend flour with water; stir into boiling liquid. Add remaining tomatoes and simmer 10 minutes. Pour liquid over meat and vegetables; top with tomatoes. Garnish with parsley, if desired.

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