Best Potato And Olive Stew With Tomato Sauce Recipes

Provencale Tomato Potato Stew image

Provided by Food Network

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 15

2 tablespoons olive oil
4 large cloves garlic, finely minced, or to taste
2 pounds firm, ripe tomatoes, cored and cut into 1-inch pieces
2 pounds (about 3 large) potatoes, peeled and cut into 1-inch pieces
Salt and freshly ground black pepper
6 to 7 cups water
2 chicken bouillon cubes
3 sprigs fresh rosemary, or 1 1/2 teaspoons dried, crumbled
2 bay leaves
1 tablespoon minced fresh oregano, or 1 1/2 teaspoons dried, crumbled
1 teaspoon herbs de Provence
1 teaspoon lemon pepper seasoning
3 dried red chilies, or to taste (optional)
1/3 cup minced fresh parsley
Lemon juice, to taste

Steps:

In a large saucepan or casserole set over moderate heat, warm the oil until hot, add the garlic and cook, stirring, 1 minute. Add the tomatoes, potatoes and salt and pepper and cook, stirring occasionally, for 5 minutes. Add enough water to cover the vegetables, the bouillon cubes, herbs, lemon pepper, and chilies. Add salt and pepper to taste, bring to a boil and simmer, skimming and stirring occasionally, for 15 minutes or until vegetables are tender. Before serving, discard bay leaves and rosemary sprigs, stir in the parsley and season with the lemon juice.

Potato and Olive Stew image

Provided by Molly O'Neill

Time 1h30m

Yield Four servings

Number Of Ingredients 25

2 teaspoons olive oil
1 large zucchini, grated
1/2 cup finely chopped onion
1/2 teaspoon chopped fresh chili pepper or 1/4 teaspoon dried red pepper flakes
1/2 cup bulgur
1/3 cup milk
1/2 pound lean ground beef
1 egg
1 clove garlic, peeled and minced
3 tablespoons chopped fresh mint
3 tablespoons chopped flat-leaf parsley
1 tablespoon ouzo or dry white wine
3 tablespoons grated Parmesan cheese
1 1/2 teaspoons sea salt
1/4 cup olive oil
2 pounds new potatoes, peeled and quartered
2 large onions, peeled, quartered lengthwise and thickly sliced
5 to 6 cloves garlic, peeled and sliced
1 teaspoon minced fresh chili pepper or 1/2 teaspoon dried pepper flakes
1/2 cup dry white wine
1 teaspoon dried oregano
2 cups chopped fresh or good-quality canned tomatoes
1 cup small black olives, rinsed and pitted
2 teaspoons sea salt, plus more to taste
1/2 cup chopped flat-leaf parsley

Steps:

To make meatballs, heat oil in a large nonstick skillet over low heat. Add zucchini and saute until softened, about 10 minutes. Add onions and chili and cook, stirring, for 2 minutes more. Remove from heat and stir in bulgur and milk. Let stand until wheat absorbs liquid and becomes soft, 10 to 15 minutes.
In a medium bowl, mix the ground beef with the egg, garlic, mint, parsley and ouzo or wine. Stir in the zucchini and bulgur mixture. Add Parmesan and salt and mix well. Let stand at least 1 hour or prepare the night before.
Meanwhile, to make the stew, preheat oven to 375 degrees. In a large, heavy and deep nonreactive skillet, heat the oil over medium-high heat. Add potatoes and saute until golden brown on all sides, about 15 minutes. Remove potatoes with a slotted spoon.
Add onions and cook until transparent, about 3 minutes. Add garlic, chili pepper, wine, oregano, tomatoes and olives. Cook for 1 minute. Place potatoes in a clay or glass baking dish large enough to hold them in a single layer. Season with salt.
Pour sauce over the potatoes and bake, adding a little water if needed, until potatoes are tender, 30 to 45 minutes. Taste and season with added salt if needed. Set aside and keep warm.
Preheat broiler. Take a heaping tablespoon of the meatball mixture in your hand and shape into a ball. Place on a broiler pan and broil until browned and cooked through, about 10 minutes, turning once. Place the meatballs over the stew, sprinkle with parsley and serve.