Ingredients
1 1/2 lb. beef chuck cubes
sea salt & cracked black pepper
1 T flour
1 T butter
2 T extra virgin olive oil
1 large garlic clove, chopped
1 large onion, chopped
1 large tomato, chopped
1/2 c green olives
1/2 c black olives
1/2 c dry white wine
1 c beef stock (or 1/2 c if a thicker consistency is preferred)
bouquet garni of bay leaf, fresh thyme & rosemary
Directions
Season beef with salt & pepper then dust with flour.
Heat oil and butter in a pan.
Add beef. Cook for 5 minutes, browning all sides.
Move beef to slow cooker.
In the same pan, add garlic and onion. Saute until onions are transparent.
Add tomato and olives. Cook for 3 minutes.
Add wine to deglaze pan and simmer for about 5 minutes.
Add beef stock. Mix well.
Now move everything in the pan to the slow cooker.
Correct seasoning with salt & pepper.
Place bouquet garni in the middle of the stew.
Cover and cook on high for 6 hours.
Remove bouquet garni before serving.
Note: Serve with roasted brussel sprouts & mashed potatoes or over egg noodles.
