Beef Stew with Almonds and Olives

Yields Makes about 6 servings
AuthorLinda Tebben, Menlo Park, California,
While living in Denmark, Linda Tebben found exchanging recipes a way to get acquainted. One of the good cooks she met, Merete Corneliussen, shared this hearty beef stew - and became a good friend.

Ingredients

 2 pounds fat-trimmed boned beef chuck
 1 onion (8 oz.), peeled and chopped
 2 cloves garlic, pressed or minced
 2 fresh or dried bay leaves
 2 cups fat-skimmed beef broth
 2/3 cup dry sherry
 1/3 cup blanched almonds
 1/2 cup calamata olives, pitted
 1 teaspoon cornstarch
 2 tablespoons chopped parsley
Nutrition Facts

Servings 0

Amount Per Serving
Calories 335Calories from Fat 48
% Daily Value *
Total Fat 18g28%
Saturated Fat 5g25%
Cholesterol 98mg33%
Sodium 347mg15%
Total Carbohydrate 8g3%
Dietary Fiber 1.5g6%
Protein 33g66%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

How to Make It

Step 1
1

Cut beef into 1-inch cubes. Place meat, onion, garlic, bay leaves, and 1/3 cup water in a 5- to 6-quart pan. Bring to a boil over high heat, cover, reduce heat to medium, and boil 20 minutes. Uncover and boil over high heat, stirring often, until juices evaporate and a dark brown film forms in pan, 10 to 15 minutes.

Step 2
2

Add broth, 1/3 cup sherry, and almonds; stir to release brown film from pan. Return to a boil. Cover, reduce heat, and simmer 1 hour. Add olives. Cover and simmer until beef is tender when pierced, 10 to 15 minutes longer.

Step 3
3

If more than 1 cup liquid is in pan, boil, uncovered, over high heat until reduced to 1 cup. Mix 1/3 cup sherry with cornstarch. Add to pan; stir until boiling. Pour into a bowl; sprinkle with parsley.

Ingredients

 2 pounds fat-trimmed boned beef chuck
 1 onion (8 oz.), peeled and chopped
 2 cloves garlic, pressed or minced
 2 fresh or dried bay leaves
 2 cups fat-skimmed beef broth
 2/3 cup dry sherry
 1/3 cup blanched almonds
 1/2 cup calamata olives, pitted
 1 teaspoon cornstarch
 2 tablespoons chopped parsley

Directions

Step 1
1

Cut beef into 1-inch cubes. Place meat, onion, garlic, bay leaves, and 1/3 cup water in a 5- to 6-quart pan. Bring to a boil over high heat, cover, reduce heat to medium, and boil 20 minutes. Uncover and boil over high heat, stirring often, until juices evaporate and a dark brown film forms in pan, 10 to 15 minutes.

Step 2
2

Add broth, 1/3 cup sherry, and almonds; stir to release brown film from pan. Return to a boil. Cover, reduce heat, and simmer 1 hour. Add olives. Cover and simmer until beef is tender when pierced, 10 to 15 minutes longer.

Step 3
3

If more than 1 cup liquid is in pan, boil, uncovered, over high heat until reduced to 1 cup. Mix 1/3 cup sherry with cornstarch. Add to pan; stir until boiling. Pour into a bowl; sprinkle with parsley.

Beef Stew with Almonds and Olives
IngredientsDirections

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