“This was after stew. But then, so is everything. When the first man crawled out of the slime and went to make his home on land, what he had for dinner that night was stew.”
~ William Goldman, The Princess Bride
I don’t believe I’ve ever order stew in a restaurant. Stew is for home, and this stew satisfies every wish you had when you first wished for stew. This version came to me through my husband’s family and the following recipe creates a deeply flavorful, rustic, incredibly beefy stew with a Spanish flair. The addition of green olives gives a unique savoriness. I do hope you give this recipe a try.
*Recipe from 1080 Recipes
- 1 cup olive oil
- 3¼ lbs. stewing beef, chuck, flank, rump, cut in chunks
- 2 lg. onions, finely chopped
- 2 tbsp all-purpose flour
- 1 lb. 2 oz. ripe tomatoes, peeled and chopped (can substitute 15 oz. can whole tomatoes)
- ¾ white wine
- Pinch of dried herbs or 1 bouquet garni (1 spring fresh parsley, 1 clove garlic, and 1 bay leaf tied in a cheese cloth)
- 1 cup of pimiento-stuffed green olives
- Heat oil in a dutch oven. Add the beef, in batches if necessary, and cook stirring occasionally, for about 10 minutes, until evenly browned.
- Remove with a slotted spoon and set aside.
- Drain off most of the oil, leaving about 4 tablespoons to cover the base of the pan, and reheat.
- Add the onion and cook over low heat, stirring occasionally, for about 8 minutes, until beginning to brown.
- Stir in the flour and cook, stirring constantly, for 2 minutes.
- Add the tomato and cook, stirring occasionally and break up with the side of the spoon, for 5 minutes more.
- Return beef to the pan and pour in the wine.
- Season with salt, add the dried herbs or bouquet garni, mix well and cook for about 5 minutes.
- Pour in water to cover, cover the pan, and simmer over low heat for about 2 hours, until tender.
- After 2 hours uncover the stew and add rinsed olives. Let simmer 10 more minutes uncovered.
- Remove bouquet garni and serve.