• 1 tablespoon plain flour
  • 1 kg (2 lb) braising beef, diced
  • 4 tablespoons olive oil
  • 100 g (3½ oz) streaky bacon, chopped
  • 1 large onion, chopped
  • 4 garlic cloves, crushed
  • several pared strips orange rind
  • 200 g (7 oz) carrots, sliced
  • several thyme sprigs
  • 300 ml (½ pint) red wine
  • 300 ml (½ pint) beef stock (see page 138)
  • 100 g (3½ oz) pitted black olives
  • 4 tablespoons sun-dried tomato paste
  • salt and pepper

Season the flour with salt and pepper and use to coat the beef. Heat the oil in a large, flameproof casserole and fry the meat in batches until browned, draining each batch to a plate. Add the bacon and onion to the casserole and fry for 5 minutes.

Return all the meat to the casserole with the garlic, orange rind, carrots, thyme sprigs, wine and stock. Bring almost to the boil, then cover with a lid and transfer to a preheated oven, 160°C (325°F), Gas Mark 3, for 1¼ hours or until the meat is very tender.

Put the olives and sun-dried tomato paste in a blender or food processor and blend very lightly until the olives are chopped but not puréed. Stir into the casserole and return to the oven for a further 15 minutes. Check the seasoning and serve with crusty bread, beans or mashed potato.

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