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Beef ragout with olives and potatoes
( SERVES 6 )

NZ Herald

Photo by Carolyn Robertson

4.0 / 5 FROM 1

1	Olive oil
1½ kgs	Stewing steaks, trimmed of excess fat
2	Red onions, sliced in wedges
1	Carrot, finely diced
1	Red pepper, finely diced
2 cloves	Crushed garlic
2 cups	Beef stock, reduced
1 cup	Red wine
600 g	Baby potatoes
1 cup	Pitted green olives
1	Orange, freshly zested

Cut beef into 2cm cubes. Heat a heavy-based ovenproof casserole, add a little oil and brown beef in 3 batches for 1-2 minutes on all sides.
Remove to one side.
Add a little more oil and the onions, carrot and red pepper to the pan and cook over a medium heat for 5 minutes to soften.
Add garlic and cook for 1 minute more. Stir in red wine and simmer for 5 minutes then stir in the beef stock and bring to the boil.
Return meat to the pan, reduce heat, cover and gently simmer for 1¼ hours.
Add potatoes, olives and orange zest to the beef and cook for 30-40 minutes more. Add salt and pepper to taste before serving.