Beef and Green Olive Stew - Certified Hereford Beef

Beef and Green Olive Stew

Layers of delicious flavor from Certified Hereford Beef, onions, tomatoes and olives make this savory stew one you won’t forget!

Cook Time 120M
Protein 22g
Servings 6
Beef and Green Olive Stew

Helpful Hereford Tips

For great flavors in your stew, simmer all ingredients on low for up to two hours.

Nutritional Information




6% DV


24% DV


0% DV


19% DV


1-1/2 pounds Certified Hereford Beef stew meat, cut into 1 inch pieces
1/4 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
2 tablespoons vegetable oil
1 cup chopped onions
1-1/2 teaspoons dried oregano
1 teaspoon dried fennel seeds
1 cup red wine
1 can (14 to 14-1/2 ounces) ready-to-serve beef broth
1 can (14-1/2 ounces) garlic-seasoned diced tomatoes, undrained
1/4 cup tomato paste
1 jar (7 ounces) green olives with pimentos, drained


  • Combine flour, salt, black pepper and cayenne pepper in a medium bowl. Reserve 1 tablespoon flour mixture. Lightly coat beef with remaining flour mixture.
  • Heat 1 tablespoon oil in stock pot over medium heat. Brown beef in batches; adding additional 1 tablespoon oil as necessary. Set aside.
  • Add onions, oregano and fennel seeds to stock pot; cook and stir 2 to 3 minutes or until onions begin to soften.
  • Add wine to pot; increase heat to medium-high. Cook and stir 1 minute or until browned bits attached to pot are dissolved. Stir in beef broth, tomatoes, tomato paste and reserved flour mixture. Return beef to pot; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 hours or until beef is fork-tender.
  • Stir in olives. Cook 2 to 3 minutes or until olives are heated through. Serve with mashed potatoes.

About Rump Roast

Lean and economical, this cut is best when braised. Slice thin against the grain.

More About Cuts