Beef and Potatoes: 200 recipes, for the perfect steak and fries and so much more by Mallet Jean-Francois

Author:Mallet, Jean-Francois [Mallet, Jean-Francois]
Language: eng
Format: epub
Publisher: Murdoch Books
Published: 2016-07-26T16:00:00+00:00

beef stew with olives and bacon

Serves 4

2 onions

4 garlic cloves

700 g (1 lb 9 oz) bull stewing beef (or regular stewing beef such as blade, chuck or shin), cut into large cubes

750 ml (26 fl oz/3 cups) red wine

100 ml (3½ fl oz) olive oil

2 bay leaves

5 sprigs thyme

3 rashers bacon or 3 slices speck

200 g (7 oz) black olives, pitted

Preparation time

45 minutes

Resting time

24 hours

Cooking time

2 hours 30 minutes

Peel and chop the onions. Bruise the garlic cloves in their skin.

Put the meat in a large bowl. Combine the wine, half the olive oil, the bay leaves, thyme, onion and garlic, and pour over the beef. Mix to combine, cover and marinate in the refrigerator for 24 hours.

On the day you are serving the dish, chop the bacon into chunks. Heat the remaining olive oil in a large cast-iron casserole dish over high heat. Add the bacon and cook for 1–2 minutes. Add the olives, meat and marinade. Stir to combine, reduce the heat to low and simmer for 2 hours 30 minutes, stirring occasionally, until the meat is cooked and tender. Season to taste and serve.

Suggestion

Serve hot with potato purée .

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