Beef Stew

This beef stew cooked with the beef shank is one of my husband’s favorites. He also loves almost any dish made with this combination of tomatoes, olives, raisins, and capers. In this recipe, the meat is slowly cooked until tender and then combined with a thick and rich sauce made with tomatoes & wine.

Place the Beef Shank in a large pot to cook, along with the onion, garlic, and bay leaf. Cover with water and cook until tender. I used an electric pressure cooker pot and it took 30 minutes to cook. Note



– While the meat is cooking, heat the oil in a stockpot or Dutch oven. Add the onion and cook for about 2 minutes until transparent. Stir in the garlic and cook for one more minute.



Add the canned tomatoes with their juices to the pot and bring to a boil. Once it starts boiling, reduces heat to a gentle simmer for about 15 minutes. The tomatoes will start to lose their shape.



– Add the diced carrots and cook for 5 minutes, then after that time stir in the potatoes and keep cooking for 8 more minutes.



– At this time, add the cooked meat, white wine, raisins, capers, olives, and herbs. Stir well to blend all the flavors. Season with salt and pepper. Keep cooking for about 8-10 minutes until the vegetables are well cooked but still hold their shape.



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