- 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
- 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.