Recipe from: 4/25/2002 12:00:00 AM

Cooking time: 2 hours


  • 15
  • 15
    olive oil
  • 900
    beef, cubed
  • 2
    large onions, chopped
  • 3
    red chillies, chopped
  • 4
    garlic cloves, crushed
  • 250
    beef stock
  • 375
    red wine
  • 1
    bay leaf
  • 100
    stoned black olives
  • fresh rosemary
  • 125
  • salt and freshly ground pepper to taste
  • finely grated lemon peel
Servings: Change Serving



Heat the butter and oil in a heavy-based saucepan and brown the beef cubes.
Remove from the pan and set aside.
Reduce the heat and sauté the onions and chillies until tender and fragrant.
Add the garlic and sauté for 1 minute.
Add the stock and wine.
Bring to boil and stir continually.
Add the bay leaf, olives and a few sprigs of fresh rosemary.
Return the meat cubes to the pan and simmer slowly for 2 hours or until the meat is tender.
Add the cream and stir through.
Season well with salt and freshly ground black pepper, fresh lemon peel and extra rosemary.
Serve with bread for dipping into the gravy.


Read more on: beef  |  shallow-fry

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