FRENCH BEEF STEW WITH GREEN OLIVES
Serves 4 - 6
This is a wonderful hearty winter stew with unique and scrumptious
flavors. You can make ahead and reheat.
3 Lbs top round steak, trimmed of fat and cut into bite size
cubes
1 Tbsp oil
2 Tbsp butter
3 Tbsp Brandy
3 Tbsp flour
1 2 ounce jar pitted green olives (I like more)
1 tsp tomato paste
2 cups beef stock
1/2 cup dry red wine
1 bay leaf
1 Tbsp red currant jelly
8 ounces mushrooms, sauteed in a little butter
3 Tomatoes, sliced thin
1/3 cup grated swiss cheese (or more!)
Heat oil and butter in skillet over medium high heat and
brown the meat in batches so as not to crowd the skillet.
Remove meat as it browns. Return all meat to the pan, add
brandy and set it aflame. When the flame dies out, remove
the meat. Stir flour into the pan juices, the add olives,
tomato paste and beef stock. Mix well and bring to boil. Add
wine, bay leaf, currant jelly and the beef. Cover and simmer
for 1 1/2 hours or until tender. Add sauteed mushrooms. If
making ahead, stop now and refrigerate for freeze. To finish
the dish, reheat and transfer to a deep, ovenproof serving
dish. Top with sliced tomatoes, sprinkle with cheese and run
under the broiler just long enough to heat the tomatoes and
melt the cheese. Serve hot with masked or boiled potatoes.
Note: You can reheat the dish in the oven at 350 degrees,
then top as directed.
