Beef with Oregano
Nutrition
Calories: 754 kcalCarbohydrates: 18 gProtein: 56 gFat: 68 gSaturated Fat: 31 gCholesterol: 165 mgSodium: 915 mgFiber: 10 gSugar: 11 gVitamin A: 4.475 IUCalcium: 55 mgIron: 18 mg
Ingredients
- 2 tbsp olive oil
- 3 ozs Bacon strips 4 strips
- 2 lbs boneless beef round steak cut in 10 to 12 pieces
- 2 whole onion quartered
- 2 tbsp finely chopped oregano
- 2 tbsp finely chopped parsley
- ¼ oz bay leaf 1 bay leaf
- 1 whole large garlic clove crushed
- 1/2 cup red wine
- 1/3 cup water
- 1 cup chopped green olives
- 2 tbsp fresh bread crumbs
- 1 teaspoon Fresh lemon peel grated
- 1 teaspoon salt to taste
- 1 teaspoon pepper to taste
Instructions
- In a flameproof casserole large enough to place beef in 1 layer, heat oil. Add bacon and sauté until crisp; remove with a slotted spoon and set aside. Add beef and cook until evenly browned. Add onions and toss in oil for 1 minute.
- Add 1/2 of oregano and parsley, bay leaf, garlic, wine and water. Cover and simmer 2 hours. Add bacon and olives and continue cooking 45 minutes-the stew should be fairly liquid.
- Mix together bread crumbs, lemon peel and remaining herbs and add to stew. Cook, uncovered, 10 to 15 minutes more. Season with salt and pepper. Discard bay leaf
- Optional: Garnish with oregano sprigs and serve with fresh bread and green salad.