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Italian-Style Beef Stew

If you think a great, robust stew takes hours of cooking time, this delicious and speedy potful will change your mind. One GoodFood Magazine reader coos that the recipe is “Blummin’ lovely!” and we wholeheartedly agree! Stir-fry sliced beef from the market streamlines the prep even more. Serve it with a bowl of creamy mash or polenta with a green salad on the side for a wonderful supper.

Italian-Stye Beef Stew

1 onion, sliced
1 garlic clove, sliced
2 tbs. olive oil
1 lb. beef steak, thinly sliced
1 yellow bell pepper, deseeded and thinly sliced
14 oz. can chopped tomatoes
Sprig fresh rosemary
Handful of pitted olives

In a large saucepan, cook the onions and garlic in the olive oil for 5 minutes until softened and turning golden. Tip in the beef strips, pepper, tomatoes, and rosemary, then bring to a boil. Season and simmer for 15 minutes until the meat is cooked through, adding some boiling water, if needed, to thin. Stir through the olives and serve.

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