Beef Stew Provencal

By kstetler

Ingredients

• 1/3 cup parsley
• 2 cloves garlic
• Freshly ground black pepper
• 2 lbs stew beef, cut in 1 1/2" cubes
• 1 Tbsp olive oil
• 2 Tbsp flour
• 2 Tbsp brandy
• 1 1/2 cups white wine or burgundy
• 1/2 cup water
• 2 tsp tomato paste
• 1/4 tsp thyme
• 20 black and green olives, pitted
• Salt

Preparation

Step 1

Mince together parsley, garlic, and pepper. Coat beef cubes with parsley mixture.
Heat oil in a dutch oven, brown meat on all sides. Add the flour to the pot and stir gently for 2 minutes. Add brandy, wine, and water. Stir in tomato paste and thyme. Cover and simmer 1 1/2 hours.
Uncover and add olives for an additional 1/2 hour cooking time. Season to taste with salt and pepper.