3/4cupmixed olivesI use kalamata and castelvetrano
Instructions
Heat 1 Tbsp of olive oil in a large pot over medium heat. Add the stew meat to the pot, making sure to brown every side. Remove and set aside.
Heat the remaining Tbsp of olive oil in the same pot over medium heat.
Add minced garlic and chopped onion to the pot, making sure to not burn the garlic. About 2 minutes.
Once the garlic has become fragrant and the onions are beginning to turn translucent, add the chopped potato, carrots, celery, mushrooms, bone broth, tomato paste, browned stew meat, dried herbs, salt and pepper to the pot. Combine well.
Top with the bay leaf and fresh rosemary.
Turn down heat to low, cover and let simmer for two hours.
After an hour and a half, remove the cover to allow the broth to cook down. Add the olives and let cook another 30 minutes.
Once stew has reached desired broth consistency, remove from heat and enjoy!