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Prep Time: 20 Minutes Cook Time: 3 Minutes |
Ready In: 23 Minutes Servings: 4 |
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A casserole which can be frozen or cooked ahead of time. Saves you cooking when guests arrive, cook earlier and just heat up Ingredients:
1 1/2 lbs beef, cubed |
3 garlic cloves, crushed |
2 tablespoons flour |
2 onions, sliced |
salt and pepper |
2 carrots, sliced |
1 bay leaf |
2 tablespoons olive oil |
2 tablespoons tomato paste |
1/2 pint water |
1/2 pint red wine |
12 black olives, stoned and halved |
parsley, chopped |
Directions:
1. Mix the beef, plenty of salt and pepper, the garlic and the flour.
2. set aside.
3. fry the onions, carrots and bay leaf for 10 minute.
4. Add the beef and cook until browned.
5. Stir in tomato paste, water and wine.
6. Bring to the boil.
7. reduce heat to lowest setting and cover tightly. simmer gently for about 3 hours, or until beef is tender.
8. (You can also cook in the oven instead of simmering).
9. cool and chill for up to 2 days or freeze for up to 6 months.
10. Reheat to boiling point and add the olives.
11. Garnish with the parsley.
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