Mediterranean Beef Stew with Olives and Tomatoes
Equipment
- Dutch Oven
- Cutting Board
- Knife
- Blender or Immersion Blender
- Ladle
Ingredients
- 1.5 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 carrots, sliced
- 1 can (28 oz) crushed tomatoes
- 2 cups beef broth
- 1 cup pitted green olives
- 1/2 cup pitted Kalamata olives
- 1 teaspoon dried oregano
- 2 bay leaves
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Heat the olive oil in a large Dutch oven over medium heat. Add the beef cubes and brown them on all sides, then remove the beef and set it aside.
- Add the onion and garlic to the same pot. Cook for 3 to 4 minutes until the onion softens.
- Stir in the carrots and cook for another 2 minutes.
- Pour in the crushed tomatoes and beef broth. Add the green olives, Kalamata olives, oregano, and bay leaves. Return the beef to the pot.
- Bring the mixture to a simmer, then cover and cook on low heat for about 1.5 to 2 hours until the beef is tender.
- Remove the bay leaves. Scoop out roughly 1 cup of the stew including some vegetables and liquid, then blend it until smooth. Return the blended mixture to the pot and stir well.
- Season with salt and pepper. Sprinkle with fresh parsley before serving.
Notes
Blend a portion of the cooked vegetables and tomatoes at the end to create the creamy consistency without added dairy. The olives release their flavor during the long simmer, so taste before adding extra salt. Leftovers keep in the fridge for up to three days and reheat well on the stove with a splash of broth to loosen the texture.
Course: Main Course
Cuisine: Mediterranean
Equipment: Dutch Oven, Cutting Board, Knife, Blender or Immersion Blender, Ladle
Cuisine: Mediterranean
Equipment: Dutch Oven, Cutting Board, Knife, Blender or Immersion Blender, Ladle