The Love Chef


Beef Recipes


            1¼ pounds beef stew meat, cut into 1-inch cubes
            Salt to taste
            Freshly ground black pepper to taste
½ cup Colavita Extra Virgin Olive Oil, divided
            2 tablespoons soy flour
            1 cup white wine
            1 medium yellow onion, sliced
            3 medium red bell peppers, cored, seeded, and sliced
            2 cloves garlic, chopped
            1 teaspoon red pepper flakes
            One 15-ounce can whole peeled tomatoes with juice, coarsely chopped
            4 tablespoons chopped fresh Italian parsley, divided
            1 bay leaf
            3 cups chopped kale

Serves 4

Season the beef with salt and pepper. Dust with soy flour and toss to coat. Heat ¼ cup of Colavita Extra Virgin Olive Oil in a large heavy skillet with a tight-fitting lid over moderately high heat. Brown the beef in batches, being careful not to overcrowd the skillet, then transfer to a dish. When all the beef is browned, add the wine and deglaze the skillet, scraping up any brown bits, and add this mixture to the beef. Set aside. Wash and dry the skillet. Add the remaining Colavita Extra Virgin Olive Oil to the skillet and sauté the onion and bell peppers over moderate heat for 5 minutes. Add the garlic and red pepper flakes and sauté the mixture until the peppers are limp. Add the tomatoes, 2 tablespoons of the parsley, bay leaf, beef mixture, salt and pepper. Reduce the heat to low; cover, and simmer until the beef is tender, about 1 hour. Add kale last 15 minutes of cooking time. Remove bay leaf. Serve with the remaining parsley.

Per Serving:
Calories 502 Protein 22 grams Carbohydrate 9 grams
Fiber 2.7 grams Fat 43 grams Net Carbs 6.3 grams

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Page last updated: Friday, May 26, 2006 07:53 PM ET