Mediterranean Beef Stew and Green Olives
DESCRIPTION
This is a succulent dish enjoyed in different variations from Greece to Italy, Spain and the Mediterranean basin. We use beef cheek or shoulder for its tenderness and flavor, but most cuts can be used as it is slow cooked in a rich tomato sauce with green olives. Hope you enjoy my variation of this delicious and hearty dish.
INGREDIENTS
- 1 pound Beef cheek meat, sliced (or shoulder roast)
- 6-8 ounces green olives
- 30 ounces tomato sauce
- 4 ounces tomato paste
- 4 cloves garlic (sliced or minced)
- 1 large onion, sliced (white, yellow or red)
- 2 bay leaves
- 1/2 teaspoon thyme (dried or chopped)
- 1/2 teaspoon oregano (dried or chopped)
- 1/4 teaspoon rosemary (dried or chopped)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, ground
- 2-3 dried guajillo peppers (whole)
- 1/4 cup olive oil
INSTRUCTIONS
- Add olive oil to large saucepan and bring to medium heat.
- Add sliced onions, olives, guajillo peppers, garlic and beef. While stirring, fry until onions are tender.
- Add tomato sauce, tomato paste and stir until incorporated. Then mix in all the spices and cover. Cook on low-medium heat (slight boil) for 60 minutes, occasionally stirring.
- Serve hot as a stew, or over rice or pasta.
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