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Mediterranean beef stew


Serves: 6
timePrep time: 25 mins
timeTotal time:
Mediterranean beef stew
Recipe photograph by Ant Duncan

Mediterranean beef stew

This flavour-packed stew makes a tasty alternative to a Sunday roast

Serves: 6
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
337Kcal
Fat
10gr
Saturates
2gr
Carbs
24gr
Sugars
8gr
Fibre
9gr
Protein
31gr
Salt
0.9gr

Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes

Ingredients

  • 2 tbsp olive oil
  • 1 x 600g pack extra- lean diced beef
  • 1 large onion, sliced
  • 1½ tbsp chopped rosemary (or ½ tbsp dried)
  • 5 garlic cloves, sliced
  • 150ml red wine (or extra stock)
  • 400ml beef stock - use gluten free stock if required
  • 1 x 400g tin cherry tomatoes
  • 3 mixed peppers, deseeded and thickly sliced
  • 2 x 400g tin butterbeans, rinsed and drained
  • 1 x 70g pouch pitted Kalamata olives
  • 2 tbsp cornflour

Step by step

Get ahead
Keeps for up to 3 days in the fridge, or freezes well.
  1. Preheat the oven to 140°C, fan 120°C, gas 1. Heat 1 tablespoon of oil in a casserole, season the beef and brown in 2 batches over a high heat, adding a little more oil if needed with the second batch. Remove the beef to a plate.
  2. Add the rest of the oil to the casserole and cook the onion, rosemary and garlic for about 6 minutes on a medium heat until starting to soften, adding a pinch of salt.
  3. Pour in the wine, scraping up any browned bits from the bottom of the pan, then add the beef stock, tomatoes and peppers. Return the browned beef to the casserole, bring to a simmer, cover and transfer to the oven to cook for 2 hours.
  4. Mix in the butterbeans and olives and return to the oven for a further 30 minutes. Mix the cornflour with a little cold water, then stir in some of the sauce; pour it all back into the casserole and simmer until thickened. Serve with celeriac and potato mash.

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