Braised Beef and Olives


1 1/2 pounds beef stew meat, cubed
1/4 teaspoon salt
1/4 teaspoon black pepper
3 1/2 tablespoons flour
4 tablespoons olive oil
10 garlic cloves, halved
1 onion, chopped
2 teaspoons thyme
2 teaspoons rosemary
2 teaspoons sage
2 bay leaves
2 slices thick bacon, diced
3/4 pound mushrooms, quartered
1 cup dry red wine
5 cups Beef Stock
1 cup pitted green olives, quartered
1 1/2 teaspoons grated orange zest
2 tablespoons chopped fresh Italian parsley
1 recipe Parsley New Potatoes
Serves 4 To 5
Printable Version
Sprinkle the stew meat with the salt and pepper and coat evenly with 1 1/2 tablespoons of the flour, shaking off any excess. Heat 3 tablespoons of the olive oil in a Dutch oven set on high heat until sizzling, about 2 minutes. Add the meat in 2 batches and cook until well browned, about 3-4 minutes. Transfer the meat to a bowl with a slotted spoon and set aside.
Add the remaining oil to the pan set on high heat. Add the garlic, onion, thyme, rosemary, sage, bay leaves, bacon and mushrooms. Cook until the onion is translucent and the mushrooms are beginning to soften, about 4-5 minutes. Stir in the remaining flour and cook for 1-2 minutes. Return the meat and any accumulated jucies to the pan. Stir in the wine and boil until reduced by half, about 4 minutes. It will be necessary to stir a bit while the wine is reducing because the flour with thicken the sauce. Add the beef stock and olives and bring to a boil. Reduce the heat to low and simmer, with the lid slightly ajar, for 1 hour. Remove the lid and cook for 30 minutes. Add the orange zest to the stew during the last 5 minutes of cooking. Stir in the parsley and the stew is ready to be served with the parsley potatoes on the side.
Wine Suggestion - Cabernet Franc
©2013 Nick Stellino Productions