2 lbs. beef stew meat
2 Tbs. oil
1 1/2 Tb. flour
1 c. wine
1 c. beef broth or water
Salt & pepper
For the Sauce:
1 onion, chopped
3 cloves garlic, minced
4 Tbs. olive oil
16 oz. can tomatoes
Pinch of thyme
Bay leaf
3 red peppers, cut into strips
2 Tbs. flour
1 c. red wine
1 package frozen artichoke hearts
1/2 c. black olives
Brown the meat in oil, sprinkle with flour & cook, for a few minutes. Add the wine & beef broth, cover & simmer. Meanwhile, in a heavy saucepan, saute the onion & garlic in 2 Tbs. olive oil. Add the tomatoes, season with thyme & bay leaf & simmer. In a frypan, heat the remaining 2 Tbs. olive oil. Saute the red pepper, sprinkle with flour & cook 2 minutes. Add the red wine slowly & stir until it thickens. Now add this to the tomato mixture. Cover loosely & cook for half an hour, then scrape into the pot with the meat. Cook together until the meat is tender, about 3 hours in all, adding the artichokes & olives for the last five minutes. Makes 6-8 servings.
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