Beef stew with tomatoes and olives

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A good stew, with tomatoes and olives… good dish, good flavour, you are sure to succeed.

At La Tienda de Sami we show you how to make this delicious dish.

Stewed meat with tomatoes and olives
It can also be served in a deep dish with mashed potatoes or fried potatoes.

1 ½ kg of meat in chunks (chuck, flank, knuckle, etc.).
1 glass (of water) of oil.
150 gr. of chopped Serrano ham.
2 large onions
½ kg of very ripe tomatoes (3 large tomatoes).
100 gr. Aliño mi Pueblo olives.
2 level soup spoonfuls of flour
1 glass (of wine) of white wine
1 pinch of aromatic herbs or a bunch of parsley.
1 clove of garlic
Heat the oil in a saucepan.
When it is hot (without smoking), fry the pieces of meat well and, as they are ready, remove and set aside on a plate.
Remove some of the oil, leaving just enough to cover the bottom of the pan (4 tablespoons or so).
Add the finely chopped peeled onion and garlic.
When it starts to brown (about 8 minutes), add the flour, fry a little more and then add the peeled tomatoes, cut into pieces and the seeds removed.
Sauté for another 5 minutes, mashing them well with the edge of a skimmer or spoon.
Add the meat, the ham and then the white wine.
Season and add the pinch of aromatic herbs or parsley.
Stir everything together for about 5 minutes and then add enough water to cover the meat.
Cover the pan and, when it comes to the boil, leave it to cook over a medium heat for about 2 hours (this time depends on the type of meat used; it can be more or less time).
If the meat is tender, add the olives, which have been boiled for 1 minute and then cut in half.
Stir well and cook for a further 10 minutes with the pan uncovered.
Serve in a deep dish garnished with triangles of fried bread.
Our mouths are already watering at the thought of it!

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