Beef Stew with a "Twist"

It's always fun to tinker with classic recipes and come up with a fun, new perspective. Here's a variation on beef stew I think you will enjoy. This recipe is enough for 6 people for one meal, or for less people who like leftovers. Stew is always better the next day anyway!

 

• 3 lbs good stew beef -- I use nice, marbled Chuck and keep it in large pieces
• 1 yellow onion roughly chopped
• 1 bell pepper roughly chopped
• 1 carrot chopped
• 6 Crimini mushrooms thickly sliced
• 2 tbs tomato paste
• 2 tsp chopped garlic -- just a clove or two depending on size
• 1 cup each good beef stock and good red wine
• 1 cup of mixed, pitted olives thickly sliced -- I use a blend of 3 green and Kalamata olives
• 1 tbs dried Italian Herb blend, or 1/4 cup chopped fresh herbs -- perhaps a few sprigs each of parsley, rosemary and oregano
• 1 tbs each butter and olive oil
• 1/4 white flour
• 1/2 tsp each salt and pepper
• 8 oz Fusilli pasta (that's the "Twist" in this stew)

 

  Preheat oven to 275⁰.
  Place butter and olive oil in an oven-safe large, heavy bottomed pot (that has a tight fitting lid) over medium-high heat on stove top (I use a large enameled dutch oven). Put flour, salt and pepper in a large plastic bag, add beef and shake to coat. Remove beef from bag, shaking off excess flour, and add to pot in one even layer -- you may have to brown beef in two batches. Let beef cook 3 to 5 minutes per side til well browned, turning once. Remove beef to a bowl and keep warm.

  Add onion, bell pepper, carrot and mushrooms to pot and let saute 3 to 5 minutes, stirring occasionally with a wooden spoon. Add tomato paste and garlic to pot and let cook another 3 minutes, stirring occasionally. Take care not to let tomato paste burn. Add beef stock to pot and and scrape up brown bits from the bottom with the wooden spoon. Add wine, olives and herbs to pot and mix. Return browned beef to pot along with any juices in the bowl and gently mix. Let contents come to a simmer, place lid on pot, and place in preheated oven,
  After simmering covered for 2 hours, take pot from oven and remove lid. Stir in the Fusilli and return pot to oven, uncovered, for 20 minutes, til Fusilli is cooked al dente. Remove from oven, taste for seasoning (perhaps a little salt or black pepper), serve and enjoy!