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Hearty Beef Stew with Red Wine and Olives

A classic winter warmer!  Serve with Stew’s Country Hearth Bread and settle in for a cold winter’s night.

 

Preparation Time: 15 MINUTES (plus overnight marination)

 

Cooking Time: ABOUT 1 HOUR AND 50 MINUTES

 

Yield: 4 servings

Measurements Ingredients Savings Availability
2 cups  Red Wine

Not available at Stew's

3 tsp.  Garlic Cloves $ Add to Shopping list
 

Minced (About 3 large cloves)

1-1/2 cups  Onion $0.89 ea Add to Shopping list
 

Coarsely chopped (About 2 medium onions)

1 cup  Carrots Weekly Special $1.99 - Save $2 Add to Shopping list
 

Sliced into 1/4 inch thick rings (About 2 large carrots)

Bay Leaves $ Add to Shopping list
1-1/2 lbs.  Beef Stew Meat $ Add to Shopping list
 

(Like shoulder) Cubed

2 tbs.  Vegetable Oil $ Add to Shopping list
2 cups  Yukon Gold Potatoes Weekly Special $2.49 ea. - Save $1.50 Add to Shopping list
 

Cut into 2 inch cubes (About 4 medium potatoes)

1/2 cup  Green Olives $ Add to Shopping list
 

Pitted

  Salt & Pepper $ Add to Shopping list
 

To taste

1. The night before, combine the red wine, 2 teaspoons of garlic, the onions, carrots, and bay leaf in a large stainless-steel or ceramic bowl. Add the beef and stir until the meat is thoroughly moistened by the marinade. Cover and refrigerate for 12 to 24 hours.

 

2. Remove the meat from the marinade, reserving the marinade. Let the beef drain in a colander for 10 minutes or more.

 

3. When the beef is drained, heat the oil over medium-high setting in a heavy pan or cast-iron skillet. Add 1/3 of the beef to the pan and brown it thoroughly on all sides. Remove the cooked meat and brown the remaining beef in two batches. Set aside.

 

4. Remove the carrots and onions from the marinade with a slotted spoon and cook them in the same pan. Cook for 5 minutes until they soften slightly. Return the beef to the pan, and add the remaining garlic. Add the marinade and bring the mixture to a boil, then reduce the heat. Cover and simmer the stew for 35 minutes.

 

5. Add the potatoes and olives and continue simmering for another 30 to 45 minutes, or until the meat and vegetables are tender.

 

6. Before serving, adjust salt and pepper to taste.