A rich stew of beef and vegetables is slow-cooked to melting tenderness and infused with Mediterranean flavours. Try serving with mashed potatoes.
4 people made this
600 g (1 lb 5 oz) braising beef
125 g (4½ oz) piece of lean smoked bacon
175 g (6 oz) carrots, chopped
150 g (5½ oz) onions, chopped
2 red peppers, diced
400 g (14 oz) canned chopped tomatoes
2 sticks celery, sliced
2 cloves garlic, crushed
2 bay leaves
4 strips of orange zest
2 small sprigs of fresh rosemary
4 sprigs of fresh thyme
2 tablespoons tomato purée
300 ml (10 fl oz) meat stock
150 ml (5 fl oz) red wine
4 canned anchovy fillets, drained, dried and chopped
225 g (8 oz) button mushrooms
75 g (2¾ oz) stoned black olives
4 tablespoons chopped fresh parsley
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Method Prep:20min › Cook:3hr › Ready in:3hr20min
Heat the oven to 150°C (300°F, gas mark 2). Remove any excess fat and gristle from the beef and cut it into 4 cm (1½ in) cubes. Trim the bacon of fat and cut it into 1 cm (½ in) dice.
Put the beef and bacon into a large flameproof casserole and add the carrots, onions, red peppers, canned tomatoes, celery, garlic, bay leaves, orange zest, rosemary, thyme, tomato purée, stock, and wine. Bring to the boil, cover the casserole, transfer it to the oven and cook for 2 hours.
Stir in the anchovies, mushrooms, olives and parsley, reserving a little for garnish, then season with black pepper to taste (the anchovies will provide enough salt). Cover and cook for a further 1 hour. Check the seasoning, sprinkle with the reserved parsley and serve.