Traditional beef stew with Spanish overtones. It's delicious over rice or pasta.
Recipe information
Yield
Serves 4
Ingredients
1
tablespoon olive oil
1
pound beef stew meat, cut into 1-inch cubes
1
large onion, cubed
2
medium carrots, cubed
3
garlic cloves, chopped
1
15-to 16-ounce can stewed tomatoes
1
cup canned beef broth
1
4-ounce can diced green chilies
1
/2 cup sliced pimiento-stuffed green olives (about 2 1/2 ounces)
2
tablespoons dried oregano
1
/3 cup chopped fresh cilantro
Need to make a substitution?
Preparation
Heat oil in heavy large Dutch oven over high heat. Season beef with salt and pepper. Add to Dutch oven; sauté until brown, about 5 minutes. Add onion, carrots, and garlic; sauté 5 minutes. Add tomatoes, broth chilies, olives and oregano. Bring to simmer. Reduce heat to low, cover and simmer until beef is tender, about 1 hour. Uncover; simmer until juices thicken, about 10 minutes. Season with salt and pepper. Stir in cilantro.