ingredients
serves 4 to 6
2 pound lean braising or stewing steak
3 tablespoons olive oil
6 ounce rindless fatty bacon, chopped
1/2 pound button onions, peeled
1/2 pound carrots, sliced
2 tablespoons tomato puree
3 cloves garlic, crushed
1/2 pint red wine
1/2 pint beef stock
bouquet garni
pinch of dried thyme
salt and pepper
1 pound tomatoes, peeled and chopped
4 ounce black olives, stoned
2 tablespoons Butter
1/4 cup All purpose flour
GARNISH
chopped parsley triangles of fried bread
method
1. Cut the beef into 1 inch cubes. Heat the oil in a flameproof casserole and add the beef, then fry until brown and remove from the pan.
2. Add the bacon, onions and carrots and saute for 5 minutes. Stir in the tomato puree, garlic, wine, stock, bouquet garni, thyme and seasoning, then bring to the boil.
3. Return the meat to the casserole, cover and cook in a cool oven (150°C, 300°F) for 1 1/2 hours.
4. Add the tomatoes and olives and cook for a further hour. Blend the butter into the flour and gradually whisk into the casserole, a little at a time.
5. Heat through but do not boil. Garnish with chopped parsley and triangles of fried bread before serving.
