Italian Beef and Olive Stew

Charmaine Lu -
  • 2 tbsp olive oil
  • 600g diced beef
  • 1 sliced onion
  • 1.5 tbsp chopped rosemary
  • 5 sliced garlic cloves
  • 150ml red wine
  • 400ml beef stock
  • 400g tin of chopped tomatoes
  • 3 mixed capsicums, sliced
  • 2 x 400g tins of white beans, drained
  • 100g pitted black olives
  • 2 tbsp cornstarch
  • Preheat the oven to 140C. Season the beef and brown all over in a casserole with 1 tbsp of oil, then remove to a plate and set aside. Add the remaining oil to the pot and cook the onion with the garlic and rosemary for 6 mins with some seasoning. Pour in the wine, stock, tomatoes and capsicums. Return the beef to the casserole and cook - covered - in the oven for 2 hours.
  • Add the beans and olives to the casserole and cook in the oven for another 30 mins. Make a paste from the cornstarch and a splash of water, stir into the sauce and simmer on the hob until thick and glossy. Serve with mashed potatoes or whatever else you fancy.
3 hrs
6 serving