Beef Stew with Olives

Beef Stew with Olives Recipe:

1. Remove the skin and fat from the beef

2. Cut the meat into 25mm pieces and coat them with seasoned flour

3. Peel the onion, carrot and garlic and slice them finely

4. Pour a thin layer of oil into frying pan

5. When the oil is hot, fry the meat and vegetables until they are brown

6. Remove the contents from the frying pan and transfer them into a casserole dish

7. Pour the wine and a little stock into the frying pan and boil them rapidly

8. Pour the above mixture of wine and stock into the casserole dish, adding enough to cover the meat

9. Pour in the bouquet garni

10. Stir in the anchovy essence and the black pepper

11. Cover the dish with a lid or foil

12. Place the casserole dish in the center of the oven, preheated to 300F (150C) and let it simmer for 2 to 3hours or until the meat is tender

13. Remove the cooked meat and vegetables(leaving the liquid contents in the dish) from the casserole and place them in a shallow serving dish and sprinkle it with a little salt

14. Boil the remaining liquid in the casserole dish until it has reduced and thickened to a rich sauce

15. Remove the bouquet garni

16. Add the olives to the casserole and simmer for 5minutes

17. Pour enough sauce (from the casserole dish) over the beef

18. Garnish the beef with the parsley and serve

List of ingredients required:

These ingredients allow a serving of 4 to 6 people

2 1/2 to 3lb shin of beef
Seasoned flour
1 large onion
1 large carrot
2 cloves garlic
Cooking oil
1/4 pint red wine
1 pint beef stalk
Bouquet garni
1 teaspoon anchovy essence
Salt and black pepper
4 to 6 oz black or green olives
Chopped parsley (garnish)