Beef stew with olives

ServeS 8

Ingredients:

3 tbsp olive oil

3½lb (1.6kg) beef stew meat, cut into bite-sized cubes

4 garlic cloves, finely chopped

2 tsp cumin

1½ cups dry white wine

2 tbsp white wine vinegar

a few sprigs of rosemary

6oz (175g) black olives, pitted

16 small cipolline onions or pearl onions, peeled

sea salt and freshly ground black pepper

5 cups hot vegetable stock

Method:

1 Preheat the oven to 400°F (200°C). Heat the oil in a cast-iron casserole, add the meat, and cook over medium heat, stirring frequently, for 10 minutes or until browned all over. Lower the heat and stir in the garlic and cumin. Add the wine and wine vinegar, raise the heat, and let bubble and reduce for a few minutes while the alcohol evaporates.

2 Add the rosemary, olives, and onions, stir, and season with sea salt and freshly ground black pepper. Pour in the stock, bring to a boil, then reduce to a simmer. Cover with a lid and cook in the oven for 1½ hours or until the meat is tender.

3 Let cool completely, then transfer to a freezerproof container, seal, and freeze for up to 3 months.

4 To serve, defrost overnight in the refrigerator, then transfer to a large saucepan and heat gently until piping hot. Alternatively, place in a covered ovenproof dish and heat in an oven preheated to 350°F (180°C) for 30 minutes. Serve with rice.

Beef stew with olives