• 1 3 to 4 pound bottom round roast, trimmed and cut into 1” cubes
  • 2 teaspoons kosher salt
  • 1 tablespoon dried thyme leaves
  • 1/2 teaspoon black pepper
  • Flour 
  • 1/4 cup olive oil
  • 1 tablespoon ground cumin
  • 2 teaspoons smoked paprika
  • 2 cups sliced onions
  • 1 tablespoon minced fresh garlic
  • 1 cup dry red wine
  • 1 1/2 cups beef broth
  • 1 cup crushed tomatoes
  • 1/2 cup chopped flat-leaf parsley
  • 1 cup pitted green olives


Mix together the salt, thyme and pepper.  Rub on the beef cubes. Dredge in flour to coat.

Heat the oil in a large heavy pot and add the beef in single layers to brown on all sides.  With a slotted spoon, remove the browned beef to a side dish.

(Add a bit more oil to the pan, if necessary.) 

Stir in the cumin and paprika and cook for 1 minute, stirring.  Stir in the onions and garlic and cook until onions are tender, about 5 minutes.

Stir in the wine, broth and tomatoes and bring to a boil.  Return the beef to the pot and allow to boil again.

Cover with a tight lid and place in a preheated 325 º F. oven for about 2 hours, or until the beef is very tender.  Remove and stir a couple of times during the cooking time.

Stir in the parsley and olives and return to the oven for 15 minutes.

Serve with rice or noodles.

Serves 8.