3 lbs Beef, cut into one inch cubes
olive oil or peanut oil
2 cups red wine (good quality)
Fresh ground pepper
1 tsp dried thyme ( or fresh thyme)
3 carrot, peeled and cut into chunks
2 bay leaves
1 onion, cut into slices
2 cloves garlic, peeled and sliced
2tbs Tomato paste
31/2 oz pitted black olives
1 Orange, cut into wedges (or 1 grapefruit)
- Start by seasoning meat with salt and pepper around the meat. Then place the meat in a blow with bay leaves, wine, garlic, onion, thyme, carrot, orange(or grapefruit). Cover and marinate for at least 12 hours or 24 hours preferably.
- Heat some of the olive oil in a pot over medium heat. Then remove the mean from the marinade and brown the pieces in the oil on all sides. Pour the marinade (including the bay leaves and oranges etc.) over the meat and boil. Leave to boil for 5 minutes, while at it skim any foam from the surface. Lower the heat to a simmer, stir in the tomato paste and add 4 1/2 water. Cover, and let stew on low heat for 2-3 hours, stirring occasionally.
- Add the pitted olives 15 minutes before the stew is ready. Let it cook for another 15 minutes without the lid on to let it thicken the stew.
- can be served with mashed potatoes, pasta or rice. And wine to go with it.