Beef stew with wine and olives

Beef stew with wine and olives

By
From
Encyclopedia of Food and Cookery
Serves
6-8

Ingredients

Quantity Ingredient
1.5-2kg chuck or blade steak, cut into 2.5 cm cubes
3-4 tablespoons plain flour
2 teaspoons salt
freshly ground black pepper
4 tablespoons oil
2 onions, chopped
1 bay leaf
375ml red wine
1/2 onion
5-6 parsley stalks
6 black peppercorns
170g stuffed green olives

Method

  1. Coat steak cubes in flour mixed with salt and pepper. Heat oil in a heavy frying pan. Add beef, a few cubes at a time, and cook over high heat, turning until brown on all sides. Transfer the meat to a heavy saucepan.
  2. Add onions to frying pan and cook gently until golden. Add bay leaf and some of the wine. Bring to the boil, scraping sediment from bottom of pan, then add to saucepan with remaining wine, and onion tied in a muslin bag with parsley stalks and peppercorns. Bring to the boil again, then reduce heat, cover pan and simmer very gently for about 1½ hours or until meat is almost tender when pierced with a skewer or fork. Stir occasionally to prevent sticking.
  3. Remove onion and parsley stalks, peppercorns and bay leaf. Stir in olives, and heat through. Serve with crusty bread or creamy mashed potatoes.
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