About this recipe:An exciting beef casserole inspired by Greek stifado. This version comes with the added flavour and nutrition of artichoke hearts, broad beans, new potatoes and juicy, purple-skinned Kalamata olives. Ideal for a family Sunday lunch or easy entertaining, and needs only a green salad alongside.
300g baby onions
1 tbsp olive oil
500g lean stewing beef, diced
2 garlic cloves, crushed
½ tsp ground cumin
½ tsp ground cinnamon
400g tin chopped tomatoes
400ml red wine
1 bay leaf
350g baby new potatoes
400g tin artichoke hearts, drained and halved
200g frozen broad beans, thawed
50g Kalamata olives, stoned and roughly chopped
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Cut the ends from the onions and place in a large bowl. Cover with boiling water and allow to stand for about 2 minutes to loosen the skins.
Meanwhile, heat the olive oil in a large flameproof casserole over a moderate heat. Add the beef and brown evenly, stirring occasionally, for about 8 minutes.
Slip the skins from the onions and add them to the casserole to brown lightly, stirring frequently, for about 5 minutes. Stir in the garlic with the ground spices.
Pour in the tomatoes and red wine and bring to the boil. Add the bay leaf, reduce the heat to low, cover the casserole and simmer gently for 1 hour.
Stir the potatoes into the casserole and continue to simmer for a further 30 minutes, covered, until the meat and potatoes are tender. Add the artichoke hearts, beans and olives and cook for a final 5 minutes to heat through. Season to taste.
If you are serving this to a family where the younger members may dislike the olives and artichoke hearts, you can easily replace them with 200g button mushrooms added with the potatoes.