Olives With Beef
"This is a Rustic recipe that I derived from an old New York Times cookbook. It's very simple and quite good with rice pilaf."
- Ready In:
- 2hrs 20mins
- Ingredients:
- 14
- Serves:
-
10
ingredients
- 3 lbs chicken, cut into 1 1/2 inch cubes
- flour (for dredging)
- salt
- fresh ground pepper
- 3 tablespoons olive oil
- 12 small white pearl onions, whole (from the jar is best)
- 1 garlic clove, finely chopped
- 1⁄2 teaspoon thyme
- 1⁄2 teaspoon sugar
- 1 1⁄2 cups beef stock or 1 1/2 cups beef bouillon
- 1 cup pitted green olives
- 1⁄4 cup chopped parsley
- 2 tablespoons butter
- 2 tablespoons flour
directions
- Preheat oven to 300°.
- Dredge meat in flour, salt, and pepper.
- In dutch oven, heat oil.
- Add meat, brown all sides.
- Add onions, garlic (brown lightly).
- Sprinkle in thyme.
- Add stock.
- Cover, bake 90 minutes.
- Add olives, parsley.
- Cover.
- Cook until tender (about 30 minutes more).
- Blend butter with flour in a small dish.
- Add gradually to meat and stir constantly until thickened.
- Season more to taste.
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RECIPE SUBMITTED BY
My name is Reed and I live on the West Coast.
I am a full time student and married. We have a 2 year old named Quentin.
We live in a little apartment that I decorated myself. My fiancee works at a law firm, with unfortunately late hours. However, I always have dinner for him when he gets home. I often invite our elderly neighbor over for meals and enjoy cooking for her. Once a month over the weekend, my husband's niece and nephew come for the weekend. It's always fun, but they're very picky!
