Beef Stew With Greek Olives

Instructions

1. In a large heavy pot, heat olive oil in medium heat and add meat, turning frequently to brown on all sides evenly. Season with salt when browned.
2. Add the onion and stir. Stir in the garlic. Saut until wilted. Add tomatoes, stir and extinguish with white wine. Pour in a little water at room temperature; add the orange peel, bay leaves, oregano, berries, pepper, carrots and celery. Stir and pour in more water if needed to cover the 2/3 of the contents of the pot. Cover the pot and simmer until the sauce thickens and the meat is cooked, about 1 to 2 hours.
3. About 10 minutes before removing pot from heat, add the olives and stir well to blend.
4. Serve garnished with grated zest, ground pepper and raw olive oil. It pairs greatly with mashed potatoes, rice, pasta, even Greek fried potatoes!

The Goods

Difficulty: ................. intermediate
Preparation: ............ about 30 minutes
Servings: ................. 5-6

Ingredients

1 cup extra-virgin Greek olive oil, plus more for garnish
2 pounds beef, cut into big pieces
Salt
2 medium-size onions, peeled and finely chopped
2 garlic cloves, finely chopped
3 cups chopped fresh peeled or canned tomatoes
1 cup dry white wine
1 big piece of orange peel plus grated zest for garnish
2 bay leaves, ripped
1 tsp. dried oregano
4-5 allspice berries
Freshly ground black pepper
2 carrots, peeled and whole
2 celery stems, trimmed
1 cup Greek green olives, pitted

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