Spanish Beef Stew with Olives

The kitchen at Townsend uses some of the “tougher” cuts of meats for this recipe. The incredible flavour of our pasture raised beef combined with the earthiness of the olives in the stew magically change due to the long cooking process and impart a delicious elusive flavor that nothing can be compared to.

Serves 4

2 lbs boneless pasture raised beef chuck roast, diced into 2” cubes
Flour for dredging
3 tbsp olive oil
Salt, to taste
Fresh pepper, to taste
2 large onions, coarsely chopped
2c homemade pasture raised beef stock
1c dry red wine
2 large garlic cloves, peeled and crushed
2 large ripe tomatoes, seeded and chopped
4 sprigs fresh thyme, or ½ tsp dried thyme
1c small green olives, pitted and rinsed

Preheat oven 350 deg.

Heat the oil in a Dutch oven. Dredge beef cubes in flour and add to the hot oil. Sear beef cubes till golden on all sides, working in batches as to not over crowd the pan. Add onions and sauté till lightly golden. Return beef back to pot adding in salt & pepper (lightly salt for olives will impart a saltiness on their own) and garlic. Pour in stock and wine, adding in tomatoes, thyme and olives. Bring to a simmer, cover and place in preheated oven for 2 hrs. Stir often basting meat with juices. Serve over steamed rice.