Prep 25 mins
Cook 1 hr
This is a perfect fall dinner. I serve this on top of hot cooked spaghetti or serve with roasted potatoes on the side. This is very good!
- 1⁄3 cup flour
- seasoning salt (can use regular salt)
- 2 lbs stewing beef, cut into about 3/4-inch cubes
- 1⁄4 cup oil (more as needed)
- 1 large bell pepper, chopped into large pieces
- 1 big onion, chopped
- 1 tablespoon minced fresh garlic (or to taste)
- 1 (14 ounce) can diced tomatoes with juice
- 1 cup beef broth
- 1⁄2 cup dry red wine
- 2 -3 tablespoons Worcestershire sauce (or to taste)
- 1 bay leaf
- 2 teaspoons dried thyme
- salt and pepper
- 2 zucchini, halved lenghwise and cut crosswise into about 1/2 - 3/4-inch slices
- 1 1⁄2 cups olives, pitted and halved (can leave whole, make sure that they are pitted)
- grated parmesan cheese (optional but good to use)
- In a heavy plastic bag combine the flour with salt and pepper.
- Add in cubed beef; toss to coat, then shake off any excess flour.
- In a 6-quart deep pot over medium-high heat, with oil, brown 2 batches of beef for about 5 minutes; remove with a slotted spoon to a bowl.
- Brown the remaining beef adding in more oil if needed.
- Add in the red bell pepper, onion and garlic; saute for 3 minutes.
- Add in the browned beef and any juices that were left in the bowl, tomatoes with juice, broth, wine, bay leaf, Worcestershire sauce and thyme.
- Scrape up any browned bits left from the bottom of the pot with a wooden spoon; simmer covered for about 30 minutes, or until the beef is tender.
- Season with salt and pepper.
- Add in zucchini and olives; simmer covered for 8-10 minutes until zucchini is tender.
- Remove bay leaf.
- Ladle into serving bowls and top with grated Parmesan cheese.