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Ingredients
Method
- 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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