Mediterranean Beef

recipe

Mediterranean Beef

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Definitely a cold-weather casserole, this beef dish is full of the flavours of the Mediterranean - wine, olives, tomatoes - and includes courgettes and peppers for colour and texture.

Ingredients

1 tbsp olive oil
1 onion, cut into chunks
2 cloves of garlic, crushed
400g braising or stewing beef, cubed
400g can chopped tomatoes
150ml red wine
150ml beef stock
1 tbsp fresh basil, chopped
12 black or green olives
1 courgette, cut into large chunks
1 red pepper, cut into large chunks
pinch each of salt and ground black pepper
For the topping:
4 tbsp tapenade or black olive paste
1 ciabatta loaf, sliced
25g mozzarella cheese, grated
1 tbsp fresh basil, chopped

Serves: 4 Preparation: 30 Cook Time: 130 Total Time: 160min

Directions

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Preheat the oven to //gas mark Heat the oil over a medium heat in a large non-stick frying pan. Add the onion and fry for minutes or until it begins to soften. Add the garlic and fry for a further minute. Remove from the pan and transfer to a large ovenproof dish.
Add the diced beef to the frying pan and cook for minutes until the beef is brown on all sides. Add the tomatoes, wine, stock, basil and olives and bring to the boil. Remove from the heat immediately and add to the ovenproof dish. Season to taste, stir and cover. Cook in the centre of the preheated oven for hours.
Remove the casserole from the oven and add the chunks of courgette and red pepper. Cover and return to the oven for a further minutes.
Prepare the topping by spreading the tapenade or black olive paste on one side only of the ciabatta slices. Remove the casserole from the oven and arrange the ciabatta slices on top, tapenade side up. Sprinkle over the mozzarella. Return to the oven, uncovered, and cook for a further - minutes until the bread is crisp.
Sprinkle with the remaining freshly chopped basil before serving with baby new potatoes tossed in butter and mixed herbs with roasted garlic and steamed asparagus.

Source: Tesco