Serves 4-6

Ingredients

2-3 tbsp olive oil

2 onions, peeled and chopped

4 cloves of garlic, peeled and finely chopped

Salt and freshly ground black pepper

1kg stewing beef, cut into 2cm cubes

2 large carrots chopped in large angles

2 x 400g tins chopped tomatoes

700g new potatoes (unpeeled), larger ones halved

2 tbsp capers, drained and rinsed

2 tbsp pitted and chopped black olives

1 tbsp chopped thyme or rosemary leaves

Methods

  1. Preheat the oven to 160°C/Fan 140°C/Gas mark 3.
  2. Heat the olive oil in a casserole dish or large oven-proof saucepan on a medium-high heat. Add the onions and garlic and season with a pinch of salt and black pepper. Fry for 6-8 minutes until the onions are soft.
  3. Add the beef and cook for 2-3 minutes, stirring continuously, until the meat is browned.
  4. Add the tomatoes and carrots, bring to the boil then cover with a lid and cook in the hot oven for 1 hour.
  5. Remove from the oven, stir in the potatoes, cover and return to the oven for about another hour or until the beef is cooked and tender.
  6. Stir in the olives, capers and herbs and serve with green beans or peas.