Beef Stew with Olives Recipe

Ingredients

• 2 pounds beef chuck or stew meat, cut into 1-inch cubes
• 1 large onion, chopped
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 2 cups beef stock
• 1 cup red wine
• 2 large carrots, peeled and sliced into rounds
• 2 celery stalks, sliced
• 1 bay leaf
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• 1/2 cup pitted kalamata olives
• Salt and pepper to taste
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh parsley (optional)

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Season beef with salt and pepper, then brown in the pot for 3-4 minutes per side. Remove beef from pot and set aside.
3. Add onions, celery and carrots to the pot and cook until onions are translucent, stirring occasionally for about 5 minutes.
4. Add garlic and cook for another minute.
5. Stir in tomato paste, then pour in beef stock and red wine, scraping the bottom of the pot to release any browned bits.
6. Add the bay leaf, thyme, smoked paprika, and olives.
7. Bring the stew to a boil, then reduce heat and let it simmer on low heat for 2 hours, stirring occasionally.
8. After 2 hours, the beef should be tender enough to shred, if desired.
9. Discard the bay leaf and serve hot, garnished with chopped fresh parsley.

Serving Suggestions

• This stew pairs well with crusty bread, rice or mashed potatoes.
• You can add more or less olives based on your preference.
• This dish can be made ahead of time and reheated when ready to serve. The flavors will meld together even more if left to sit overnight and reheated the next day.

Verdict

This Beef Stew with Olives is a hearty and flavorful one-pot meal that is perfect for cold winter days. The addition of olives adds a savory brininess to the dish, while the thyme and smoked paprika lend a subtle warmth and smokiness to complement the tender beef. Perfect for a cozy family dinner or a warm weeknight meal.