Tuscan Beef Stew
Tuscan Beef Stew



  • 1 tbsp oil
  • 1 chopped onion
  • 1 chopped carrot
  • 1 green and 1 red capsicum, chopped
  • 300g leftover roast beef, cut into strips
  • 1 tbsp seasoned flour
  • 1 tbsp sundried tomato paste
  • 100ml red wine
  • 400g tin of chopped tomatoes with basil
  • 300ml beef stock
  • 150g pitted black olives
  • Chopped parsley
  • Ciabatta, to serve
  • Preheat the oven to 200C. Heat the oil in a pan and cook the onion, carrot and capsicums for 10 mins to soften. Toss the roast beef in a small bowl with the flour, then add to the pan with the vegetables along with the sundried tomato paste. Pour in the tinned tomatoes, stock and wine, and simmer for 15 mins to thicken.
  • Stir in the olives and chopped parsley, then season to taste, divide between bowls and serve with hunks of warmed ciabatta.
45 mins
4 serving

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