It's "Crocktober!" Check out this recipe for beef and green olive stew



MILWAUKEE -- We're celebrating "Crocktober" on FOX6 WakeUp! Angela Horkan with the Wisconsin Beef Council joined the show to share her recipe for beef and green olive stew.


Ingredients

1-1/2 pounds beef Stew Meat, cut into 1 inch pieces


1/4 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
2 tablespoons vegetable oil
1 cup chopped onions
1-1/2 teaspoons dried oregano
1 teaspoon dried fennel seeds
1 cup red wine
1 can (14 to 14-1/2 ounces) ready-to-serve beef broth
1 can (14-1/2 ounces) garlic-seasoned diced tomatoes, undrained
1/4 cup tomato paste
1 jar (7 ounces) green olives with pimentos, drained


Instructions





    Cook'sTip

    To cook in a slow cooker, combine flour, salt, black pepper and cayenne pepper in a medium bowl. Lightly coat beef with flour mixture. Add beef, onions, oregano, fennel, wine, beef broth, tomatoes and tomato paste to 4-1/2 to 5-1/2 quart slow cooker. Stir until combined. Cook on HIGH 4 to 6 hours or on LOW 8 to 10 hours. (No stirring is necessary during cooking.) Stir in olives and cook for 2 to 3 minutes. Served with mashed potatoes.