Angus Farms™ – Redefining Great Beef

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Beef & Green Olive Stew Beef & Green Olive Stew


1½ pounds beef for stew, cut into 1-inch pieces
¼ cup all-purpose flour
¾ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper
2 tablespoons vegetable oil, divided
1 cup onions, chopped
1½ teaspoons dried oregano
1 teaspoon dried fennel seeds
1 cup red wine
1 can (14 to 14½ ounces) ready-to-serve beef broth
1 can (14½ ounces) garlic-seasoned diced tomatoes, undrained
¼ cup tomato paste
1 jar (7 ounces) green olives with pimentos, drained


1. Combine flour, salt, black pepper and cayenne pepper. Reserve 1 tablespoon flour mixture. Lightly coat beef with remaining flour mixture. 2. Heat 1 tablespoon oil in stockpot over medium heat. Brown beef in batches, adding additional 1 tablespoon oil as necessary. Remove beef, and set aside. 3. Add onions, oregano and fennel seeds to stockpot. Cook 2 to 3 minutes or until onions begin to soften. 4. Add wine to pot, and increase heat to medium-high. Cook stirring 1 minute or until browned bits attached to pot are dissolved. Stir in beef broth, tomatoes, tomato paste and reserved flour mixture. Return beef to pot, and bring to a boil. Reduce heat. Cover tightly, and simmer 1¾ hours or until beef is fork-tender. 5. Stir in olives. Cook 2 to 3 minutes or until olives are heated through. 6. Serve with mashed potatoes.