September 25, 2022

Ingredients:

  • 2 tablespoons olive oil, divided
  • 1 medium red bell pepper, chopped
  • ½ medium onion, finely chopped
  • 3 cloves garlic, finely minced
  • 1 (15 ounce) can diced tomatoes
  • 2 tablespoons all-purpose flour
  • 1 ½ teaspoons smoked paprika
  • 1 ½ teaspoons sweet paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 pound beef stew meat
  • 1 tablespoon butter
  • 2 cups water
  • 2 tablespoons red wine vinegar
  • ¼ cup chopped pimento-stuffed green Manzanilla olives

Directions:

  • Step 1: Heat 1 tablespoon oil in a Dutch oven over medium heat. Add bell pepper, onion, and garlic. Cook until onions are tender and start to caramelize around the edges, about 5 minutes. Add diced tomatoes.
  • Step 2: Combine flour, smoked paprika, sweet paprika, oregano, cumin, salt, and pepper in a resealable plastic bag. Add beef stew meat and shake to coat.
  • Step 3: Heat remaining oil and butter in a skillet over medium-high heat and brown coated beef on all sides, 3 to 5 minutes per side.
  • Step 4: Transfer browned stew meat to the Dutch oven. Add water and vinegar; stir to combine. Cook over low heat for 1 1/2 hours.
  • Step 5: Remove the lid and add olives. Cook stew for an additional 30 minutes. Adjust seasonings to taste.

Nutrition Facts:

Per Serving:

305 calories; Protein 23.1g; Carbohydrates 12.2g; Fat 17.6g; Cholesterol 67.4mg; Sodium 741.6mg.

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