Ingredients :
- 4 tbsp olive oil
- 2 onions, peeled, halved and sliced from stem to root end
- 4 c chopped ripe tomatoes (peeled and seeded)
- 1 tsp dried thyme, crushed
- 1/2 bay leaf
- 1 clove garlic, thinly sliced
- 2 tbsp chopped fresh flat leaf parsley
- 2 lb stew beef cut in 1" cubes
- to taste Salt and pepper
- 3/4 c Kalamata olives, roughly chopped
Method :
- Heat the oil in a heavy-bottomed pot set over medium-high heat and when it is hot but not smoking add the onion and cook, stirring occasionally with a wooden spoon, until the onions are a light golden colour.
- Add the tomatoes, thyme, bay leaf, garlic and parsley. Continue cooking the mixture for 5 minutes, stirring occasionally.
- Add the beef and season with a little salt and pepper. Add the olives. Stir once, cover with a tight fitting lid and reduce the heat to the lowest setting. Cook for approximately 15 minutes more.
- Turn off the heat and let the covered pot sit for 20 minutes. Serve with a crisp green salad. 556 calories/serving; GL=1, Glycals=6
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