Catalan beef stew
2
- Prep Time8 min
- Total Time8 min
- Makes4 to 6 servings
© Royalty-Free/Masterfile
Ingredients
750-g to 1 kg outside round steak, at least 1 1/2-in. thick
1 onion
796-mL can diced or whole tomatoes
1 cup kalamata olives
2 tbsp capers, drained
6 large garlic cloves, coarsely chopped, or 2 tbsp bottled chopped garlic
2 tsp dried thyme leaves
pinch salt
pinch pepper
chopped fresh parsley, or coriander (optional)
Instructions
Trim fat from beef. Slice beef into large cubes. Cut onion into wedges. Place both in bowl of slow cooker. Stir in tomatoes. If using whole tomatoes, break up. Stir in olives, capers, garlic and dried seasonings.
Cover and cook until beef is tender, 4 to 5 hours on high or 8 to 10 hours on low. Add a sprinkling of chopped fresh parsley or coriander. Spoon over your favourite noodles or rice. Stew will keep well, covered and refrigerated, up to 3 days or freeze up to 3 months.
Nutrition (per serving)
Calories 274, Protein 27.3g, Carbohydrates 10.7g, Fat 14.1g, Fibre 2.6g, Sodium 1094mg.
The Spanish region of Catalonia is famous for its rich hearty stews. In our easy version, tender chunks of beef are smothered in a garlicky tomato-and-black olive sauce.
