Beef Stew with black olives and carrots
A traditional Beef Stew with black olives and carrots, for a delicious meal everyone will love.
Equipment
Ingredients
- 1 kg of beef chunk cut into medium-sized portions
- 6 strips of bacon sliced into small pieces
- 1 onion chopped up
- 2 carrots chopped
- 125 g of chopped and pitted black olives (4oz)
- 2 cups of beef stock
- 1 garlic clove chopped up
- 4 sprigs of thyme
- 4 sprigs of parsley
- 1 bay leaf
- 2 tablespoons of butter
- 2 tablespoons of flour
- 1 cup tomato sauce or 1/2 cup tomato paste
- 1 cup red wine
- 1/4 cup of brandy
- pinch of salt and pepper to taste
Instructions
- Add the bacon and butter in a large dutch oven or casserole pot and sauté for about 5 minutes.
- Remove the bacon from the pot.
- Add the onions and the beef into the pot and brown them for about 10 minutes.
- Add in the rest of the ingredients (except the flour) into the pot and cover with a lid.
- Simmer the stew at medium temperature for about 2 hours.
- After 2 hours, in a small bowl, mix in the flour with a tablespoon of water to make a slurry.
- Add the slurry to the beef stew.
- Cook for about for 10 more minutes at medium temperature to let the sauce thicken.
- Let the beef stew rest for 10 minutes on low heat.
- Taste to add salt and pepper if necessary.
- Serve while warm.
Notes
You can also make it in the Instant pot if you wish. Add all the ingredients (except the flour) into the pot and cover with a lid at High temperature for 40 minutes.
Nutrition
Serving: 1gCalories: 737kcalCarbohydrates: 12gProtein: 60gFat: 43gSaturated Fat: 18gPolyunsaturated Fat: 21gTrans Fat: 1gCholesterol: 200mgSodium: 871mgFiber: 2gSugar: 4g
Please note: We are not certified nutritionists and these estimates are approximate. Each individual’s dietary needs and restrictions are unique to the individual.
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