Beef and Olive Stew

INGREDIENTS
2    tablespoons olive oil
1 ½    pounds London broil, cubed to ½ inch
1    medium white onion, chopped
½   cup dry red table wine
1    cup water
½   cup beef broth
2    tablespoons all purpose flour
1    8 ounce can tomato sauce
2    teaspoons dried oregano
1    teaspoon fennel seeds
¼   teaspoon cayenne pepper (optional)
1    15 ounce can sliced black olives

METHOD

In a large skillet or sauce pan, heat the olive oil over medium-high and add the beef cubes, in batches if necessary. Brown the beef on all sides and set aside. Use 1 additional tablespoon of oil if necessary. Lower the heat to medium and add the onions, stirring occasionally, and cook until they are tender, about 4 to 5 minutes. Add the red wine and stir it around to dissolve all the brown bits on the bottom of the pan.

Add the water to the pan and, in a small bowl, mix the flour with the beef broth. Pour that into the pan along with the tomato sauce, oregano, fennel seeds and cayenne pepper. Return the beef to the pan, lower the heat to medium-low, cover and cook for 10 to 12 minutes until the beef is fork-tender. Add the olives and cook for 2 more minutes to combine the flavors. Remove from the heat and serve immediately. The recipe will serve 4 to 6 people.