Prep 20 mins
Cook 2 hrs
I honestly don't remember where this one came from - I just have a photocopy. But it is an incredibly flavorful stew. Great over polenta, couscous, potatoes. Stored in a tightly covered container, this stew will freeze well for up to 6 months, though the basil will darken in color. You might want to freshen it up with some fresh shredded basil or chopped parsley.
- 2 lbs lean stewing beef, such as bottom round, cut into 1-1/2 inch cubes
- 2 tablespoons olive oil
- 2 medium onions, sliced
- 3 garlic cloves, thinly sliced
- 3⁄4 cup dry vermouth
- 1 (28 ounce) canpeeled Italian tomatoes, coarsely chopped, juices reserved
- 2 teaspoons balsamic vinegar
- 1⁄4 teaspoon fresh ground black pepper
- 1⁄8 teaspoon crushed red pepper flakes
- 1⁄3 cup quartered and pitted kalamata olive
- 1⁄3 cup sun-dried tomato, strips drained
- 1⁄2 cup lightly packed fresh basil leaf, shredded
- Pat the meat dry. In a large flameproof casserole, heat the olive oil over moderately high heat. Add the meat in 2 batches and cook, turning, until nicely browned, about 5 minutes per batch. As the meat is cooked, remove it to a plate.
- Add the onions and cook, stirring occasionally, until they are golden and beginning to brown around the edges, about 5 minutes. Add the garlic and cook until softened and fragrant, about 1 minute. Pour int he vermouth and boil until reduced by half, 1 to 2 minutes. Then add the chopped tomatoes with their juices, the vinegar, black pepper, hot pepper, and 1-1/2 cups water.
- Add the meat to the sauce, along with any juices that have collected on the plate. Bring to a boil, reduce the heat to low, cover, and simmer 1-1/4 hours. Add the olives and simmer 20 to 30 minutes longer, or until the meat is tender.
- Add the sun-dried tomatoes and simmer 5 minutes. (The stew can be made to this point up to 2 days in advance.) Just before serving, stir in the fresh basil.