- Prep Time:
- Cook Time:
- Difficulty:
medium
- Serves:
6
Beef Stew with Red Wine
Description
A slow-cooked casserole of tender beef in a red wine and tomato sauce, with black olives and bell pepper.
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1/4 cup + 1tbsp Olive Oil
2 1/2 lb boned beef chuck, cut in i.5-inch pieces
1 large onion, very finely sliced
2 carrots, chopped
3 tbsp chopped fresh parsley
1 garlic clove, chopped
1 bay leaf
a few fresh thyme sprigs
1 pinch freshly grated nutmeg
1 cup red wine
14 oz can plum tomatoes, chopped, with their juice
1/2 cup beef or chicken stock
about 15 black olives, pitted and chopped
1 large bell pepper, preferably red, cut into thin strips
salt and pepper to taste
Preparation
1. Preheat the oven to 350F/170 C. Heat 3 tablespoons of the oil in a large heavy-based flameproof casserole (I used my dear green Dutch oven) and brown the meat, in batches, on all sides.
2. Remove to a side plate as the meat is browned and set aside until needed.
3. Add the remaining oil, the onion and carrots to the casserole and cook over a low heat until the onion softens.
4. Add the parsley and garlic and cook for another 3-4 minutes.
5. Return the meat to the casserole, raise the heat and stir well to mix the vegetables with the meat.
6. Stir in the bay leaf, thyme and nutmeg, then add the wine, bring to a boil and cook, stirring, for 3-4 minutes.
7. Stir in the tomatoes, stock and olives and mix well; season to taste with salt and pepper.
8. Cover the casserole with a tight-fitting lid and place in the centre of the preheated oven; bake for 1.5 hrs.
9. Remove the casserole from the oven and stir in the strips of bell pepper.
10. Return the casserole to the oven and cook, uncovered, for another 30 minutes, or until the beef is tender.
