Beef Stew with Tomatoes, Mushrooms and Olives


🛒Ingredients (Grocery List)

  • 2 tbsp Butter

  • 5 ounces thick sliced Pancetta or Bacon, cut crosswise into 1/4-inch-thick strips

  • 2 pounds Beef Chuck, cut into 2-inch pieces

  • 3 Onions, quartered

  • 1 tbsp all-purpose Flour

  • 1 tsp Tomato Paste

  • 4 or 5 Tomatoes, peeled, seeded, and chopped

  • 2 cups Red Wine

  • 2 cups Beef Broth or Water

  • 3 Garlic cloves, crushed

  • 1 Bouquet Garni made with Parsley, Thyme, and Bay Leaf

  • Salt and Pepper

  • 5 ounces White Mushrooms, quartered lengthwise

  • 1/2cup Black or Green Olives

🍴Serves: 4

⏰Prep Time: 30 min

⏱️Cook Time: 3 hours


🥣Instructions

1. In a flameproof casserole, melt the Butter over medium heat. Add the Pancetta or Bacon and lightly brown over medium heat. Using a slotted spoon, transfer to a bowl.

2. Increase the heat to medium high, add the Beef, and cook until nicely browned all over. Transfer the pieces as they are done to another bowl. Add the Onions to the pot and lightly brown. Return the Beef to the pot. Stir in the Four and cook until lightly browned. Add the Tomato paste, Tomatoes, Wine, Broth or Water, Garlic, and Bouquet Garni. Season with Pepper and lightly, with Salt. Cover and bring to a boil, then reduce the heat to low and cook for 2 hours.

3. Add the Mushrooms, Pancetta or Bacon, and Olives and cook for 1 hour. Transfer the stew to a warmed serving dish and serve.


💡Tips

  • To remove some of the saltiness from the Pancetta or Bacon and Olives, cook them in a boiling water for 5 minutes, then drain before using them.

  • Both Estouffade and daube taste better if you transfer them to a 300 degrees oven halfway through cooking.