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Beef Stew with Almonds and Olives

Yield Makes about 6 servings
While living in Denmark, Linda Tebben found exchanging recipes a way to get acquainted. One of the good cooks she met, Merete Corneliussen, shared this hearty beef stew - and became a good friend.


  • 2 pounds fat-trimmed boned beef chuck
  • 1 onion (8 oz.), peeled and chopped
  • 2 cloves garlic, pressed or minced
  • 2 fresh or dried bay leaves
  • 2 cups fat-skimmed beef broth
  • 2/3 cup dry sherry
  • 1/3 cup blanched almonds
  • 1/2 cup calamata olives, pitted
  • 1 teaspoon cornstarch
  • 2 tablespoons chopped parsley

Nutrition Information

  • calories 335
  • caloriesfromfat 48 %
  • protein 33 g
  • fat 18 g
  • satfat 5 g
  • carbohydrate 8 g
  • fiber 1.5 g
  • sodium 347 mg
  • cholesterol 98 mg

How to Make It

  1. Cut beef into 1-inch cubes. Place meat, onion, garlic, bay leaves, and 1/3 cup water in a 5- to 6-quart pan. Bring to a boil over high heat, cover, reduce heat to medium, and boil 20 minutes. Uncover and boil over high heat, stirring often, until juices evaporate and a dark brown film forms in pan, 10 to 15 minutes.

  2. Add broth, 1/3 cup sherry, and almonds; stir to release brown film from pan. Return to a boil. Cover, reduce heat, and simmer 1 hour. Add olives. Cover and simmer until beef is tender when pierced, 10 to 15 minutes longer.

  3. If more than 1 cup liquid is in pan, boil, uncovered, over high heat until reduced to 1 cup. Mix 1/3 cup sherry with cornstarch. Add to pan; stir until boiling. Pour into a bowl; sprinkle with parsley.