French one-pot dish

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5 servings
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Beef

By Food24 November 03 2009
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Ingredients (18)

60.00 g butter
1.00 kg beef — cubed
2.00 leeks — sliced
2.00 garlic — cloves, crushed
1.00 tomatoes — tinned, whole and peeled
3.00 bay leaves
5.00 ml dried mixed herbs
250.00 ml water
1.00 stock cube — beef, crumbled
375.00 ml wine — dry red
500.00 g potatoes
0.00 salt and freshly ground black pepper — to taste
2.00 courgettes — sliced
2.00 carrots — sliced
1.00 olives — black
15.00 ml flour — cake
25.00 ml water
0.00 fresh basil
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Method:

Heat the butter in a large saucepan and brown the meat.
Remove the meat with a slotted spoon and set aside.
Fry the leeks and garlic in the same saucepan until browned.
Stir in the tomatoes and their liquid, bay leaves, herbs, 250 ml water, stock cube, wine, potatoes and meat.
Season with salt and pepper.
Bring to the boil, lower the heat and simmer covered or 35 to 40 minutes.
Add the baby marrows, carrots and olives and simmer for 10 minutes.
Mix the flour with 25 ml water and stir into the casserole until the meat mixture thickens slightly.
Garnish with basil.



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