Source:

Crockery Cooking By: Irena Chalmers, 1975

Serves/Makes:6

Ingredients

• 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

Preparation

• 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.

Comments

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.