This sunny casserole is just as delicious made in the depths of winter as it is during the summer (just serve with red or white wine accordingly!) and can be made with beef or veal.
- 2 tbsp Plain (All Purpose) Flour
- 2 x 400g (1 3/4 lb total) Packs Diced Stewing Steak
- Freshly Ground Sea Salt & Black Pepper
- Large Glug Light Oil
- 1 Red Pepper, sliced
- 1 Orange Pepper, sliced
- 1 Large Garlic Clove, crushed
- 175ml (6 fl oz) White Wine
- 1 x 400g (14 oz) Tin Chopped Tomatoes
- 2 tbsp Tomato Puree
- Large Sprig Fresh Rosemary
- 2 Large Handfuls Pitted Black Olives
- Small Handful Flat Leaf Parsley, roughly chopped (optional, to garnish)
- Pre-heat the oven to 160 degrees (320 fahrenheit). On a large plate or in a plastic bag toss together the flour, beef and a good amount of seasoning so the meat is well coated.
- Over a medium high heat, heat a generous glug of light oil in a large, heavy bottomed, lidded casserole dish or saucepan. In batches so you don’t crowd the pan, brown the meat and remove it to a plate lined with kitchen paper to soak up any excess fat.
- Once you’ve browned all the beef, add the peppers and the garlic to the pan and cook until just soft. Remove to another plate.
- Add most of the wine to deglaze the pan (this is the term for scraping all the brown bits up off the bottom with a wooden spoon or spatula, this is where some of the best flavours for your casserole are found) then add the tomato puree, tinned tomatoes and rosemary sprig. Use the rest of the wine to rinse any tomatoey goodness from the tomato tin and add that to the pan too.
- Return the meat to the pan and turn the heat up to high, bringing it to the boil. Put on the lid and transfer the casserole to the oven for an hour.
- Stir the garlicky peppers into the casserole and return to the oven for another half an hour.
- Stir in the olives and cook for another 10 minutes before serving, remembering to fish out what is left of the rosemary sprig!