Layers of delicious flavor from onions, fennel, tomatoes and olives make this savory Beef Stew one you won't forget!

Beef & Green Olive Stew
  • 2 hours
  • Makes 6 servings
  • Soup

Beef & Green Olive Stew


  • 1-1/2 pounds beef Stew Meat, cut into 1 inch pieces
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon vegetable oil
  • 1 cup chopped onions
  • 1-1/2 teaspoons dried oregano
  • 1 teaspoon fennel seeds
  • 1 cup red wine
  • 1 can (14-1/2 ounces) reduced sodium beef broth
  • 1 can (14-1/2 ounces) no-salt added garlic-seasoned diced tomatoes
  • 1/4 cup tomato paste
  • 1 jar (7 ounces) green olives with pimentos, drained


  1. Combine flour, black pepper and cayenne pepper in a medium bowl. Reserve 1 tablespoon flour mixture. Lightly coat beef Stew Meat with remaining flour mixture.

  2. Heat 1 tablespoon oil in stock pot over medium heat. Brown beef in batches; Set aside and keep warm. 

  3. Add onions, oregano and fennel seeds to stock pot; cook and stir 2 to 3 minutes or until onions begin to soften.

  4. Add wine to pot; increase heat to medium-high. Cook and stir 1 minute or until browned bits attached to pot are dissolved. Stir in beef broth, tomatoes, tomato paste and reserved flour mixture. Return beef to pot; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 hours or until beef is fork-tender.

  5. Stir in olives. Cook 2 to 3 minutes or until olives are heated through. Serve with mashed potatoes, as desired.

Alternate Cooking Method:
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