March 7, 2012 by Amie M
Yesterday morning I got up, prepped this supper, tossed it in the slow cooker. It spent the whole day simmering on low, and was a great smell to come home to. But it wasn’t a huge winner for our tastebuds. Even though I greatly reduced the amount of olives in the stew, it was still all you could taste. I have to thank The Man for at least trying it, and he hates olives.
In case you haven’t figured it out yet, all the recipes/suppers this week are from Chatelaine’s Modern Classics. Can you tell I just grabbed the book off the shelf and flipped through until I found interesting things with ingredients on hand?
Last night we ate Catalan Beef Stew.
Ingredients Assemble! You will need beef (a cheap steak, stewing beef, or smallish roast), onion, a can of tomato chunks, kalamata olives, capers, garlic, dried thyme, parsley or cilantro.
Slice beef into cubes, and wedge your onions.
Place in bowl of slow cooker. Stir in tomatoes.
Pit your olives by smashing them with the flat side of your knife,
Then prying that pit out. Do this until you have 1 c of pitted olives. I only used 1/2 c.
Stir in olives, 2 T drained capers, 6 large garlic cloves, 2 t thyme, salt, pepper and fresh parsley. With our food share in the summer, we got a lot of parsley and cilantro. So I blended it with a little water, and froze it in small cubes to keep “fresh” herbs into the winter. I used one of these cubes.
Cover and cook on low until you get home.
This is what it looked like cooking from 8 am until 5 pm. Smelled delicious. Tasted like olives partying in my mouth, including their after party. So a little messy on the tastebuds. I definitely will be changing this recipe up if I were to do it again. More tomatoes, less olives, and more herbs.
Catalan Beef Stew (from Chatelaine’s Modern Classics)
1 1/2 to 2 lb round steak, stewing beef, or roast
28 oz can of diced tomatoes
1 c pitted kalamata olives (use way less, this is very overpowering)
2 T capers, drained
6 large garlic cloves, coarsely chopped
2 t dried thyme
Pinches of salt and black pepper
Chopped fresh parsley or cilantro
Trim fat from your beef. Cut into large 1 inch cubes.
Cut onion into wedges.
Put onion and beef in slow cooker on low.
Stir in tomatoes.
Pit olives, then add with capers, thyme, garlic, salt and pepper.
Cover and cook until beef is tender, 4 to 5 hours on high, 8 to 10 hours on low.