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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Traditional beef stew with Spanish overtones. It's delicious over rice or pasta. Ingredients:
1 tablespoon olive oil |
1 pound beef stew meat, cut into 1-inch cubes |
1 large onion, cubed |
2 medium carrots, cubed |
3 garlic cloves, chopped |
1 15-to 16-ounce can stewed tomatoes |
1 cup canned beef broth |
1 4-ounce can diced green chilies |
1/2 cup sliced pimiento-stuffed green olives (about 2 1/2 ounces) |
2 tablespoons dried oregano |
1/3 cup chopped fresh cilantro |
Directions:
1. Heat oil in heavy large Dutch oven over high heat. Season beef with salt and pepper. Add to Dutch oven; sauté until brown, about 5 minutes. Add onion, carrots, and garlic; sauté 5 minutes. Add tomatoes, broth chilies, olives and oregano. Bring to simmer. Reduce heat to low, cover and simmer until beef is tender, about 1 hour. Uncover; simmer until juices thicken, about 10 minutes. Season with salt and pepper. Stir in cilantro.
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