Beef And Olive Casserole -

Beef And Olive Casserole

Ingredients

2 tablespoons olive oil
1 large onion, sliced
1 clove garlic, crushed
750 g (1½ lb) braising steak, cut into 5 cm (2 inch) cubes
300 ml (½ pint) red wine
1 beef stock cube
150 ml (¼ pint) boiling water
2 long strips pared orange zest
1 bouquet garni
125 g (4 oz) pitted black olives
125 g (4 oz) button mushrooms, quartered
25 g (1 oz) butter
1 tablespoon plain flour
Salt and pepper to taste

Details

Serves: 4

Method

Place the oil, onion and garlic in a bowl and cook on HIGH for 3 minutes.

Add the braising steak, wine, crumbled stock cube, water, orange zest, bouquet garni and stir well. Cover and cook on HIGH for 10 minutes. Stir again, then cover and cook on LOW for 20 minutes.

Stir in the olives and mushrooms, cover and cook on LOW for 20 minutes. Remove the orange zest and bouquet garni.

Blend the butter and flour together to make a beurre manié paste, and then stir into the casserole. Cover and cook on LOW for 10 minutes.

Leave to stand for 5-10 minutes. Serve with boiled rice.

Preparation time: 15 minutes
Power setting: HIGH and LOW
Cooking time: 1 hour 3 minutes
Standing time: 5-10 minutes

Related food category:

• Beef