Beef Casserole with Olives
Beef slow-cooked with black olives and tomato; better the next day.
- Time
- 150 minutes
- Serves
- 4
- Level
- Medium
- Cuisine
- Mediterranean
Directions
- Pat the beef dry and sear it in the olive oil in batches, without crowding the pan.
- Lift the meat out; in the same oil soften the onion, garlic and carrot for 6-7 minutes.
- Add the tomato paste and cook for a minute to lose its raw edge.
- Return the meat with the tomatoes, bay leaf and thyme, then add the hot water.
- Cover and cook over low heat for 2 hours, until the beef falls apart at a fork.
- Add the olives and cook a further 10 minutes.
- ⚠ Salt at the end; the olives and paste raise it together.
- Rested overnight, the flavour comes together noticeably.
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