Stewed Beef with Olives in a Casserole
Ingredients
Instructions
- 900 g lean beef bourguignon type
- 400 g peeled tomatoes (and their juice (canned))
- 25 cl White wine
- 100 g drained green olives
- 3 Carrots
- 2 Onions
- 2 garlic cloves
- 2 tbsp. tablespoon Tomato paste
- 0.5 tbsp. Espelette pepper
- 1 bouquet garni
- Olive oil
- Salt
- Pepper
- Cut the beef into pieces.
- Brown it on all sides in the pan with a little olive oil and when it is golden take it out.
- Chop the onions and garlic then sauté them in the same pan.
- When they become tender and slightly translucent, add the white wine, the peeled tomatoes and the tomato puree.
- Mix well then season with Espelette pepper, bouquet garni, salt and pepper.
- Add the meat and the carrots previously peeled and cut into slices.
- Cover and simmer over low heat for about 2 hours, stirring.
- Once the time has elapsed, add the green olives and continue cooking for 20 minutes.
- Serve hot.
- Alcohol abuse is dangerous for health.
Stewed Beef with Olives in a Casserole
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