Citrus Beef & Olive Stew

Entrees, Recipes


2 lb.Boneless Beef Chuck – Cut into 1″ cubes
2Carrots – Cut into 1/2″ rounds
2Anchovy Filets – Patted Dry
2 tbspOlive Oil
2 clovesGarlic – Thinly Sliced
1Yellow Onion
1 cupKalamata Olives
1 cupBeef broth or stock
1Bell Pepper
1Orange – For the peel and zest
2 tbspRed Wine Vinegar
1 cupFlat Leaf Parsley – Roughly Chopped
 Salt & Pepper to Taste

Preheat oven to 325F

In a medium dutch oven toss beef with 2 tsp salt & 2 tsp pepper. Add 1/2 of the carrots, all the anchovies, garlic, and onion. Toss, cover and place in the oven for 1 hour.

Remove pot from oven and stir in 1/2 cup of olives. Return to the oven and cook uncovered until tender. About 30 minutes.

Make 1 tbsp of orange zest from the orange and set aside. Using a vegetable peeler take 4 to 5 strips of orange peel and set aside.

Transfer meat to a bowl. Pour juices into a bowl through a fine mesh strainer. Add up beef broth to make a total of 1 1/2 cups of liquid.

Pour juices back into the dutch oven and bring to a boil scraping up all the brown bits in the pot. Reduce heat to medium and simmer until liquid is reduced by 1/4. About 5 minutes.

Add remaining carrots and the peppers. Simmer until vegetables are tender. 10 to 15 minutes. Add orange peels & beef. Cook for 5 minutes until sauce thickens a little and sticks to the beef. Add remaining olives, orange zest, vinegar, 1/2 parsley. Stir and add salt and pepper to taste.

Finish with remaining parsley.

Flat Iron Steak with Eggplant Ragu

Entrees, Recipes


1 1/2 lb. Flat Iron Steak – Sliced into thin strips
4 tbsp Olive Oil
1 lb. Eggplant – Cut into 1 inch chunks
14.5 oz. Can of Diced Tomatoes
4 cloves Garlic – Minced
2 tsp Dried Oregano
3/4 tsp Ground Cinnamon
1/2 cup Fresh Mint Leaves – Rough Chopped
1.5 oz. Feta Cheese – Crumbled
  Salt & Pepper to Taste


In a large skillet brown the steak in 2 tbsp of olive oil and set aside

In the same skillet, over medium high heat add 2 tbsp olive oil and eggplant, 1 tsp salt, and cook until eggplant is slightly softened. Reduce heat to medium and add the can of tomatoes and all juices, garlic, oregano, and cinnamon. Cook until slightly thickened, about 5 minutes. Add the steak and any juices back to the skillet and 1/4 cup of mint. Stir briefly and set aside.

Arrange steak on a platter and spoon ragu over the top. Or serve in a small bowl. Finish by sprinkling crumbled feta cheese and remaining fresh mint.