Beef & Olive Stew

• Stewing beef(700 g)
• Olive oil(2 tbsp)
• Onion(1)
• Carrot(2)
• Celery(2)
• Garlic(4 cloves)
• Tomato paste(2 tbsp)
• Canned tomatoes(400 g)
• Beef Broth(500 ml)
• Black Olives(120 g)
• Thyme(1 tsp)
• Dried Oregano(1 tsp)
• Bay leaf(1)
• Salt(1 tsp)
• Black pepper(½ tsp)
• Steamed Rice(280 g)
• Flat Leaf Parsley(15 g)optional

Method

1. 1

   Cut {Stewing beef} into rough bite-size pieces. Dice the {Onion}, {Carrot}, and {Celery}, mince the {Garlic}, and roughly chop the {Fresh parsley}.

   ~15 min

2. 2

   Heat {Olive oil} in a large heavy pot over medium-high heat. Add the {Stewing beef}, season with {Salt} and {Black pepper}, and cook until browned on several sides.

   ~10 min

3. 3

   Add the {Onion}, {Carrot}, and {Celery}. Cook until softened, then stir in the {Garlic}, {Tomato paste}, {Thyme}, and {Oregano} for 1 minute.

   ~8 min

4. 4

   Pour in the {Canned tomatoes} and {Beef Stock}, then add the {Bay leaf}. Bring to a gentle bubble, reduce the heat, cover partially, and simmer until the beef is tender.

   ~45 min

5. 5

   Meanwhile, rinse the {White rice}. Add it to a saucepan with 560ml water, bring to a boil, cover, and cook on low until tender.

   ~15 min

6. 6

   Stir the {Kalamata Olives} into the stew and simmer uncovered until the sauce thickens slightly and coats the beef and vegetables. Remove the {Bay leaf}.

   ~7 min

7. 7

   Spoon the rice into bowls, ladle over the stew, and finish with {Fresh parsley}.

   ~0 min