Almond and Olive Beef Stew

Source: dLife

This hearty stew is made with beef, onions, almonds, olives, and garlic with bay leaves and sherry added for flavor.

Nutrition Facts
Makes 6 servings
Amount Per Serving
Calories	360.3
Total Carbs	9.5g
Dietary Fiber	1.4g
Sugars	2.8g
Total Fat	17.7g
Saturated Fat	5.2g
Unsaturated Fat	12.5g
Potassium	0mg
Protein	35.7g
Sodium	542.1mg
Dietary Exchanges 1 Fat, 4 1/2 Meat, 1/2 Vegetable
See the Detailed Nutritional Analysis
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2 lb Beef, chuck blade roast, lean, raw, 1/4" trim
1 medium onions , peeled and chopped
2 medium garlic cloves , minced
2 bay leaves , fresh or dried
2 cup fat free unsalted beef broth
0.67 cup cooking sherry
0.33 cup Nuts, almonds, blanched, whole
4 oz pitted calamata olives (equal to 1/2 cup)
1 tsp Cornstarch
2 tbsp chopped parsley

1 Chop beef into 1 inch cubes.
2 Combine beef, onion, garlic, bay leaves, and 1/3 cup water in a 6 quart pot and boil over high heat, cover, lower heat, and continue to boil for 20 minutes.
3 Remove lid, raise heat while continuing to boil and stirring frequently about 10 or 15 minutes. Juices will evaporate and a dark brown film will form.
4 Stir in broth, 1/3 cup sherry, and almonds. Scrape brown film from sides and mix in. Return to a boil.
5 Place lid back on, lower heat, and simmer 1 hour.
6 Mix in olives. Place lid back on and simmer 10 to 15 minutes. Beef should be form tender.
7 Continue to boil until liquid is reduced to 1 cup. Mix the rest of the sherry with cornstarch and pour into pan. Bring to a boil.
8 Remove from heat, spoon into serving bowl and scatter parsley over.

Any kind of beef can be used for this. Also, try pork.