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Beef Casserole with Black Olive Tapenade<

Beef Casserole with Black Olive Tapenade

Submitted By:
Al Dente

Background Info:
You can also make this in the slow cooker, just leave on low for 6-8 hours
No. of Servings:
Preparation time:
Cooking time:
Cooking Instructions:
In a heavy based casserole dish dry fry the bacon lardens until crisp, remove but leave the fat juices in the dish. Reduce the heat and cook the onions until soft (about 10 minutes).

Whilst the onions are cooking cover the beef in the flour, heat a little oil in a pan and brown the meat, then set aside.

Once the onions are soft, return the bacon to the casserole and add the garlic, cook for a couple of minutes before adding the beef, carrots, thyme, bay leaves, and tomatoes. Pour in the wine and just enough water to cover, stir, cover and leave to cook on a low heat for 2 hours until the meat is tender.

Towards the end of cooking stir in the olive tapenade and season. Before serving sprinkle with parsley.

Perfect served with mash potato.
1.5kg Stewing steak - cut into chunks
3tbsp deli-italia Black Olive Tapenade
75ml Red Wine
150g Unsmoked bacon lardoons
3 onions - sliced
3 Carrots - peeled and sliced
2 Garlic Cloves -crushed
1 Tin of chopped tomatoes
6tbsp plain flour
3 sprigs of Thyme
3 Bay leaves
1 tsp parsley - chopped

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