From Stop and Shop
Serve the Spanish Beef over fluffy rice to take advantage of the flavourful juices.
1 2-1/2 pound boneless bottom round roast
1 Tbsp olive oil
2 cups chopped Spanish onions
1 large clove garlic, minced
1/2 cup sliced pimiento-stuffed green olives with 1 Tbsp olive juice
1 14.5 oz can stewed tomatoes with juices
1 Tbsp dried oregano
1 tsp sugar
1/2 tsp pepper
Preheat oven to 350°F.
Cut beef into 1″ cubes, trimming fat. Heat oil in large skillet over medium-high heat. Add beef and quickly brown. Remove beef to an 8×12″ baking dish.
Add onions and garlic to the skillet and sauté in the pan drippings until soft. Reduce heat to medium.
Add remaining ingredients and mix well. Pour over beef. Cover and bake for one hour or until beef is tender.
Serve over rice. Complete the meal with a crisp green salad and a loaf of crusty bread.