Mediterranean Beef Stew With Olives, Sun-Dried Tomatoes, Basil

Name: Mediterranean Beef Stew With Olives, Sun-Dried Tomatoes, Basil
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 6-8 serving(s)
Ingredients: 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) can peeled 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

Submitted by Chef #365329

"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."

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Ready In:: 2hrs 20mins
Ingredients:: 12
Serves:: 6-8

ingredients

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) can peeled 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

directions

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.