Italian Beef Stew
Italian Beef Stew



  • 1 onion, sliced
  • 2 tbsp good quality olive oil
  • 2 garlic cloves, finely sliced
  • 300 grams of beef stewing steak, sliced
  • 1 yellow pepper, deseeded and sliced
  • 1 sprig rosemary, chopped
  • 1 x 400g can of chopped tomatoes
  • Handful of pitted olives, any kind
  • Heat the olive oil in a large, heavy-bottomed saucepan, and gently cook the onion and garlic until translucent and beginning to turn golden.
  • Add the strips of steak to the pan, stir well for a minute or two, and season liberally with salt and pepper. Add the yellow pepper, the rosemary, and the tinned tomato, and bring the whole lot up to a boil while stirring all together.
  • Simmer for fifteen minutes - you may need to add a few splashes of water if it thickens too much - stirring regularly. Add plenty of black pepper, stir in the olives for the last two minutes, and serve hot with crusty bread or polenta.
30 mins
4 serving

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