SPANISH STEW WITH OLIVES
Phyllis Speer
- 1/4 cup olive oil (more if needed)
- 3 lbs. venison, cubed
- 1 tsp. salt
- 1 tsp. pepper
- 1 large onion, diced
- 4 large cloves garlic, minced
- 2 (14 oz.) cans beef broth
- 1 (28 oz.) can chopped tomatoes
- 1 can Rotel
- 2 cups wine
- 1 bay leaf
- 4 parsley sprigs
- 1 tsp. thyme
- 1 (10 oz.) jar pimento stuffed olives
- 2 lbs. new red potatoes, quartered
- 1 lb. package small carrots
- Flour
Heat oil in kettle. Coat meat with flour seasoned with salt and pepper. Brown meat a few pieces at a time, adding additional oil as needed. Remove to dish. Add onions and garlic to kettle. Cook until soft. Add beef broth, tomatoes, wine, Rotel, and herbs. Stir in meat. Cover and simmer about 1 hour. (Can be frozen at this point if desired.) Add olives, potatoes and carrots. Cover and simmer for 30 minutes. This is a hearty stew which serves 8 to 10. Best served with cornbread or garlic bread.
