Beef with Olives
Boeuf aux Olives
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INGREDIENTS 8-ounces slab bacon
2 tablespoons olive oil
2 pounds stewing beef, cut into 2-inch cubes
3 garlic cloves, finely chopped
Salt and pepper, to taste
1 cup dry red wine
1 onion
1 clove
1 tablespoon grated orange zest
1 bouquet garni (thyme, bay leaf, parsley)
1 pound potatoes, in thick slices
10 black olives
10 green olivesBlanch the bacon in boiling water for 5 minutes, drain and cut into small cubes.
Heat the oil in a large pot and brown the beef and the bacon cubes at medium-high heat. Add the chopped garlic, salt and pepper to taste, and the red wine. Bring to a boil, then add enough hot water to cover the meat. Add the onion stuck with the clove, the orange zest, and the bouquet garni.
Cover and simmer for 1-1/2 hours. Add the potatoes and cook another 15 minutes, uncovered (the sauce should reduce but not completely evaporate). Add the olives and cook 15 minutes more. Serve very warm.
Makes 4 servings