Do you often make beef stews? What’s the one version that you prepare the most?
If I plan a beef stew for dinner in the winter, then I prefer to make a Flemish karbonaden stew. Instead of wine I use beer to make a sauce. It’s rich, thick, tacky, packed with flavor and just finger licking good. I love to serve it with portion of golden fries as a side dish.
However when the weather is hotter in the summer, that stew is way too heavy. So instead of that one I like to make a lighter stew. This beef stew with olives and red wine! The sauce is much lighter and less heavy on the stomach. The olives are also a lovely addition.
Recipe For Beef Stew with Olives
Beef chuck is the best cut for this stew. The meat has to simmer and braise for a long time until it kind of falls apart almost. You don’t have to coat the beef with flour.
The sauce will get a little thicker and glossier the longer it stews anyway. I like the natural flavor and slightly runny texture of the reduced wine sauce (perfect to dip a chunk of bread in it). By the way: you don’t need to use a good quality red wine for this recipe. A cheap bottle is just perfect.
Serve the beef stew with sourdough bread, sliced French baguette or potato croquettes and a fresh green salad on the side.
Do you love stews with wine or beer?
Then also check out my classic Flemish karbonaden stew with beer!
- 2 ⅓ lbs beef chuck (1050 g)
- 3,5 oz green olives (100 g), pitted
- 3 tbsp plain flour
- 4 bay leaves
- 4 sprigs fresh thyme
- 3 medium garlic cloves roughly chopped
- 3 cups red wine (720 ml)
- olive oil
Dice the beef into bite-size pieces. Then transfer them to a large bowl and sprinkle with the plain flour. Season with a good pinch of pepper and salt. Toss well using your hands. Shake off any excess flour. Then heat a good splash of olive oil in a high non-stick pan and place it over high heat. Once the oil is hot add the diced beef.
- Quickly sear the beef on all sides for 3 to 4 minutes. Stir continuously to prevent the beef from burning.
- Then add the bay leaves, fresh thyme sprigs, the chopped garlic and half of the red wine. Season again with some pepper and salt.
- Bring the beef and wine to a boil and then turn the heat low. Simmer the beef for about 90 minutes under a lid until it starts to nearly fall apart. Then turn off the heat and leave the beef to rest and cool a little in the red wine sauce of another hour.
- Add the chopped and pitted green olives. Bring the stew back to a gentle boil and simmer it for another 30 minutes. Stir regularly. Add extra pepper, salt or wine (or some water) if necessary. Transfer the beef stew onto deep plates. Serve piping hot.