This rich and hearty stew warms up the house on those long winter days. The Castelvetrano olives add a savoury depth to the dish, and we like to serve it in a bowl with Creamy Polenta.
Beef Stew with Red Wine and Olives
Creamy Polenta takes about 30 minutes to prepare. If making Elsie’s Potatoes, start them earlier in the day or have some defrosting and enjoy a good book while the stew cooks.
Ingredients
- 2 lb. (908 gr) stewing beef 0 CHO
- 2 TBSP olive oil 0 CHO
- ½ cup (60 gr) onion 5 CHO
- ¾ cup (100 gr) carrots 6.5 CHO
- 3 TBSP (3 gr) fresh parsley or 1.5 TBSP dried 0 CHO
- 1 clove garlic minced 0 CHO
- 1 bay leaf 0 CHO
- 1 tsp. dried thyme 0 CHO
- 1 cup red wine 6 CHO
- 398 ml Hunt’s Heirloom Diced Tomatoes 5 CHO/1/2 cup/125 ml 15.92 CHO
- 1 cup stock 0 CHO
- 20 Castelvetrano Olives 0 CHO
- 1 cup (120 gr) red pepper, sliced 6 CHO
TOTAL CHO 39.42 CHO
- TOTAL WEIGHT 1454 GRAMS
- 39.42 CHO DIVIDED BY 1454 GRAMS = .027 CHO/GRAM
- 1 CUP = 243 GRAMS (.027 CHO x 243 GRAMS) 6.5 CHO/CUP
Instructions
- Pre heat oven to 300.
- Heat oil in a Dutch Oven until hot and sear beef in batches until browned. Set aside beef in a dish.
- Place onions and carrots in Dutch Oven and cook until onions are nicely browned. Add chopped parsley and minced garlic. Cook for 1 minute.
- Return beef and juices to Dutch Oven along with remaining ingredients except red peppers.
- Cook for 2.5 hours, covered.
- Remove cover from Dutch Oven and stir in red peppers. Cook another 30 minutes uncovered. Start Polenta now if serving.
- Remove from oven and let rest 5 minutes before serving with Elsie’s Potatoes or Creamy Polenta.
