Sunday, October 23, 2011

Cumin Olive Beef Stew

Cumin Olive Beef Stew
1 Tbsp. dried Thyme
1/2 tsp. freshly ground pepper
3 lbs. beef stew meat, in 1-inch cubes
1/4 c. olive oil
1 c. red wine
1 1/2 c. beef stock
1 can (16 oz.) crushed tomatoes
2 Tbsp. ground cumin
1 tsp. chili powder
1 bay leaf
1 medium white onion, sliced
6 garlic cloves, chopped
1/2 c. chopped Italian parsley
1 1/2 c. green Sicilian olives


  1. Preheat oven to 350 degrees.  
  2. Stir the thyme and pepper together in a bowl.  Turn the meat cubes over in the spices to coat them.
  3. Heat the olive oil in a large pot over medium heat.  Add beef cubes; brown.  Once all are cooked, remove from oil and set on a paper towel.
  4. Discard excess oil, do not wash.  Place wine, beef stock, and tomatoes in pot.  Bring to a boil over medium heat, stirring and scraping the bottom of the pot.  Add meat to pot, cumin, chili powder, & bay leaf.
  5. Cover pot and place in oven for 1 hour, stirring occasionally.
  6. After the stew has been in the oven for one hour, add onions.  Cook uncovered for 15 minutes.  Add garlic, parsley, and olives.
  7. Continue to cook uncovered until stew thickens to your liking- probably 15 to 30 minutes.  

I had this stew at my sister's house last week and it was by far the best stew I've ever had.  The recipe comes from a cook book (which unfortunately, I do not have the name of).  I modified it slightly to make it more paleo, but it mostly is not my recipe.  Enjoy!

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