Beef Stew with Almonds and Olives
Beef Stew with Almonds and Olives is a gluten free and dairy free recipe with 6 servings. This recipe covers 22% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 32g of protein, 23g of fat, and a total of 373 calories. Autumn will be even more special with this recipe. Head to the store and pick up fat-trimmed boned beef chuck, blanched almonds, calamatan olives, and a few other things to make it today. It works well as a main course. From preparation to the plate, this recipe takes roughly 45 minutes.
Instructions
Cut beef into 1-inch cubes.
Place meat, onion, garlic, bay leaves, and 1/3 cup water in a 5- to 6-quart pan. Bring to a boil over high heat, cover, reduce heat to medium, and boil 20 minutes. Uncover and boil over high heat, stirring often, until juices evaporate and a dark brown film forms in pan, 10 to 15 minutes.
Add broth, 1/3 cup sherry, and almonds; stir to release brown film from pan. Return to a boil. Cover, reduce heat, and simmer 1 hour.
Add olives. Cover and simmer until beef is tender when pierced, 10 to 15 minutes longer.
If more than 1 cup liquid is in pan, boil, uncovered, over high heat until reduced to 1 cup.
Mix 1/3 cup sherry with cornstarch.
Add to pan; stir until boiling.
Pour into a bowl; sprinkle with parsley.