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Ingredients
US|METRIC
8 SERVINGS
- 2 lb. beef
- 1 Tbsp. Bertolli® Classico Olive Oil
- 1 jar bertolli vineyard premium collect marinara with burgundi wine sauc
- 14.5 oz. beef broth (1 can)
- 1/2 cup pitted olives
- 4 oz. chopped green chilies (1 can, undrained)
- 1 tsp. dri oregano leaves, crush
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Directions
- Season beef, if desired, with salt and ground black pepper. Heat Olive Oil over in 6-quart saucepot or Dutch oven medium-high heat and brown meat in two batches. Stir in remaining ingredients. Bring to a boil over high heat. Reduce heat to low and simmer covered, stirring occasionally, 1-1/2 hours or until beef is tender. Serve, if desired, over hot cooked noodles or rice and garnish with chopped fresh cilantro.
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