Smoky Spanish Beef Stew with Olives

MAKES 4 SERVINGS
INGREDIENTS
3 Tbsp extra–virgin olive oil
1 lb stew beef, cut into 1-inch cubes
1/2 cup diced yellow onion
2 large cloves garlic, chopped
1 red bell pepper, stemmed, seeded, and cut into strips
1 bay leaf
1/4 cup chopped fresh curly-leaf parsley
2 tsp fresh thyme leaves
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1 cup no-sugar-added beef stock
1/4 cup dry red wine
1 tsp pimiento (smoked Spanish paprika)
1/4 tsp cayenne
1 cup pimiento-stuffed green olives

HOW TO MAKE IT
Heat 2 tablespoons of the oil in a large sauté pan or Dutch oven. Add meat and sear until browned, 6 to 7 minutes. Using a slotted spoon, transfer to a plate.
Add onion, garlic, and bell peppers to the pan. Cook and stir until peppers are crisp-tender, 3 to 4 minutes. Return the meat and any accumulated juices to the pan.
In a large measuring cup, combine bay leaf, half of the parsley, the thyme, salt, black pepper, stock, wine, paprika, and cayenne; pour into the pan. Bring to a boil, then reduce heat to low. Cover and cook, stirring occasionally, 35 to 40 minutes or until the meat is tender.
Gently stir in the olives to avoid crushing them. Bring the stew to a rapid simmer and allow the liquid to reduce to thicken, about 6 minutes. Stir in the remaining olive oil. Serve stew topped with the remaining parsley.

Enjoy Delicious, Sugar-Free, Low-Carb Desserts and Still Be On Keto
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