Recipes‎ > ‎

Rustic Olive Stew

posted Dec 6, 2011, 5:24 PM by Kim Janik
This stew is simple to make and yet hearty.  Since there is no peeling, scrub the root vegetables well before chopping.  Once the initial chopping is completed, all you need to do is sit back and let the soup simmer into warm, filling goodness.
  • Rustic Olive Stew with Kalamata Olives, Potatoes, Carrots, Celery & Tomatoes
    1 T. olive oil
  • 1 lb. steak
  • 1 red onion
  • 3 cloves fresh garlic
  • 1 lb. carrots
  • 1 lb. celery
  • 1 lb. potatos
  • 28 oz. can stewed tomatoes
  • 3 c. water
  • 1 c. kalamata olives
  • 1/2 c. red wine
  • 1 T. dried oregano
  • 1 tsp. dried thyme
  • 1 tsp. salt, or to taste
 Minutes Directions
 0-2 Cut the beef into small (~3/4") cubes.
 3 Heat the oil in large soup pot over medium-high heat.  When the oil is hot (but not smoky), add the beef cubes.
 4-7 Brown beef in the pan, stirring occasionally.  Using a separate cutting board and knife, coarsely cut the onion and add it to the pot.
8
Coarsely chop the garlic.  Add the garlic to the pot and stir.
9-10
Chop the potatoes into medium (~3/4") chunks.  Add the potatoes to the pot and stir. 
 11-13  Chop the carrots up into medium (~3/4") slices.  Add the carrots to the pot and stir.
 14-15  Chop the celery coarsely.  Add the celery to the pot and stir.
16
Add the tomatoes (do not drain first) and the water to the pot.  Stir, cover, and raise the heat to high. 
 17-19  Add the olives, wine, oregano, thyme and salt to the pot.  Stir and replace the cover to allow the mixture to come to a boil.
 20-30  Remove cover, turn heat to medium-low and simmer.

537 calories per serving.  Serves 4.
Comments