French one-pot dish

Recipe from: 3/3/2005 12:00:00 AM

Ingredients 18
Servings 5
Time

Ingredients

  • 60
    g
    butter
  • 1
    kg
    beef, cut into 2 cm cubes
  • 2
    leeks, sliced
  • 2
    cloves garlic, crushed
  • 1
    x 400 g can whole peeled tomatoes
  • 3
    bay leaves
  • 5
    ml
    dried mixed herbs
  • 250
    ml
    water
  • 1
    beef stock cube, crumbled
  • 375
    ml
    dry red wine
  • 500
    g
    new potatoes
  • salt and pepper to taste
  • 2
    baby marrows, sliced
  • 2
    carrots, sliced
  • 1
    x 200 g packet black olives
  • 15
    ml
    cake flour
  • 25
    ml
    water
  • fresh basil
 

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.
 

Read more on: beef  |  sauté
 

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