1Preheat oven to moderate, 180 C.
2In a large, flameproof casserole dish, heat oil on high. Dust beef in combined flour and paprika. Brown in 2 batches, 4-5 mins each.
3In the same dish, sautè kumara, fennel, capsicum, mushrooms and garlic 3-4 mins until beginning to colour.
4Stir in stock, soup, tomatoes and wine. Season to taste.
5Bake, covered, 1 hour 15 mins, until meat is tender. Stir in olives. Garnish with fennel fronds. Serve with sour cream and bread.
These cuts of meat are perfect for casseroles:
BEEF Blade, brisket, chuck, gravy, topside, silverside.
VEAL Knuckle (osso bucco), leg, shoulder
LAMB Neck, forequarter, shank, shoulder, leg
PORK Shoulder, hock, forequarter, leg
CHICKEN Drumsticks, thigh fillets or cutlets, chicken pieces
Photo: Bauersyndication.com.au/Brett Stevens