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Italian Beef with Olives
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Crockery Cooking By: Irena Chalmers, 1975


  • 2-1/2 lbs (1.1 kg). round or chuck steak cut into 1-1/2 inch pieces
  • 1 tbsp (15 ml). olive oil
  • 1/2 cup (125 ml) green pitted olives
  • 2 oz (56 grm). can anchovies, drained
  • 4 oz (112 grm). pimientos, drained
  • 1/4 cup (60 ml) chopped onion
  • 1 clove garlic, minced
  • Zest of 1 orange
  • Zest of 1 lemon
  • 1 tsp (5 ml). tomato paste
  • 1/2 tsp (2 ml). oregano
  • 2 tTbsp. flour
  • 1/2 cup (125 ml) red wine
  • 1/2 cup (125 ml) beef broth
  • cooked buttered noodles
  • parmesan cheese, grated
  • Trim the beef to remove all the fat.
  • Place the beef in a crockpot.
  • Place all the remaining ingredients in the blender.
  • Blend until smooth.
  • Pour the sauce over the beef and stir to coat the cubes.
  • Cover and cook on low temperature for 10 hours.
  • Chill stew and remove the fat that rises to the surface.
  • Reheat for 4 hours on low temperature.
  • Serve with noodles dotted with butter and sprinkled with parmesan cheese.
It is important to keep the cooked stew in the refrigerator for at least a day, and preferably two days before serving so that all the flavors will arrive at their full peak of perfection.

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