“This is a perfect fall dinner. I serve this on top of hot cooked spaghetti or serve with roasted potatoes on the side. This is very good!”
1hr 25mins

Ingredients Nutrition


  1. In a heavy plastic bag combine the flour with salt and pepper.
  2. Add in cubed beef; toss to coat, then shake off any excess flour.
  3. In a 6-quart deep pot over medium-high heat, with oil, brown 2 batches of beef for about 5 minutes; remove with a slotted spoon to a bowl.
  4. Brown the remaining beef adding in more oil if needed.
  5. Add in the red bell pepper, onion and garlic; saute for 3 minutes.
  6. Add in the browned beef and any juices that were left in the bowl, tomatoes with juice, broth, wine, bay leaf, Worcestershire sauce and thyme.
  7. Scrape up any browned bits left from the bottom of the pot with a wooden spoon; simmer covered for about 30 minutes, or until the beef is tender.
  8. Season with salt and pepper.
  9. Add in zucchini and olives; simmer covered for 8-10 minutes until zucchini is tender.
  10. Remove bay leaf.
  11. Ladle into serving bowls and top with grated Parmesan cheese.
  12. Delicious!

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a