Beef Short Rib Stew with Kalamata Olives and Carrots

 

Beef short ribs - 3 lbs boneless or with 4-5 lbs with bones

1 cup kalamata olives, pitted

4 carrots, cut in 1 inch pieces 

2 celery sticks, cut in 1 inch pieces (optional)

1 medium onion, diced

3 cloves of garlic, minced

2 cups canned tomatoes 

12 cup tomato paste

Salt and pepper

1 cup red wine, I use cabernet sauvignon or Rioja 

3 cups chicken stock -use this if you’re using boneless meat, otherwise use water 

Olive oil 

1) Dry and season the beef rib cubes with salt and pepper

2) Sear each piece on every side over high heat to seal in the moisture. Set aside

3) In a large Dutch oven on medium-high heat, add 2 tbsp olive oil and sauté the onions and garlic for 5 min. Add the carrots and celery cook for 3 min. Add the beef and wine and cook to reduce for 5-6min

4) Pour in the stock/ water and tomatoes mixing to combine the liquids. Stir in tomato paste 

*Make sure the meat is covered in liquid, add some water to the chicken stock if needed.

5) Bring to a boil and then turn the heat down to simmer for 3 hrs until the beef is very tender

6) In the meantime, pit the olives and add to the pot 2 hrs in (1 hr before it’s done)

7) Once the beef is nice and tender, it’s ready! Serve with rice.