Beef Stew with Olives
This beef stew is a Greek comfort dish; perfect for a cold winter day!
- 1 scant cup/200 ml Greek extra virgin
- 2 lbs/l kg beef stew meat, cut into large cubes
- 1 onion
- 1 scant cup/200 ml red wine
- 2 tomatoes
- 2 cloves of garlic
- 1 bay leaf
- 1 1b/500 g green olives
- freshly ground black pepper
Pitt the olives and soak in hot water.
Peel and dice the tomatoes.
Cut the onions in brunoise.
Heat the olive oil and soften the onion.
Add the meat and brown it well all over.
Add the red wine and let it reduce until nearly all gone.
Now add the tomatoes, garlic, bay leaf, salt, pepper, and olives.
Cover well, and braise over moderate heat for 2 hours, adding hot water if necessary.
Serve warm with fresh country bread.