Beef, Fig & Olive Stew

Name: Beef, Fig & Olive Stew
Ingredients: 8 ounces lean ground beef or 8 ounces ground lamb; 1 teaspoon extra virgin olive oil; 2 tablespoons minced garlic; 1 teaspoon herbes de provence; 1/4 cup dry red wine; 1 (14 ounce) can beef broth; 2 teaspoons cornstarch; 2 plum tomatoes, diced; 1/4 cup dried fig, chopped; 2 tablespoons chopped green olives or 2 tablespoons capers; 1/8 teaspoon fresh ground pepper

11 ingredients

7 steps

Ingredients

8 ounces lean ground beef or 8 ounces ground lamb
1 teaspoon extra virgin olive oil
2 tablespoons minced garlic
1 teaspoon herbes de provence
1/4 cup dry red wine
1 (14 ounce) can beef broth
2 teaspoons cornstarch
2 plum tomatoes, diced
1/4 cup dried fig, chopped
2 tablespoons chopped green olives or 2 tablespoons capers
1/8 teaspoon fresh ground pepper

Directions

1

Brown beef in pan.
2

Add garlic and herbes de Provence, stir for about 30 seconds.
3

Add wine, scrap up any browned bit, stir until slightly reduced, about 1 minute.
4

In a small bowl, stir together beef broth and cornstarch. Add to pan and increase heat to high, bring to a simmer, stirring constantly.
5

Add tomatoes, figs, olives and pepper and return to a simmer.
6

Maintain a simmer, stirring occasionally until tomatoes have broken down, about 5 minutes.
7

Heat through, about 2 minutes.