Serves 4
Prep Time
Cook Time
Difficulty Level
Download or Print

Traditional, simple and delicious, this rustic French beef stew contains all one would need in a slow-cooked recipe. It contains succulent beef slices, which will melt into a nostalgic, perfect mush together with sweet carrots, crushed tomatoes, zucchini, bacon and more. Yum.


  • 2 tbsps extra virgin olive oil
  • 1 kg gravy beef, cut into 2 cm pieces
  • 2 rindless bacon slices (130 g), chopped coarsely
  • 1 medium leek (350 g), sliced thinly
  • 2 medium carrots (240 g), diced
  • 1 stalk celery (150 g), trimmed, diced
  • 2 cloves garlic, crushed
  • 400 g canned crushed tomatoes
  • 1½ cups (375 ml) beef stock
  • 1 cup (250 ml) dry red wine
  • 2 bay leaves
  • 4 sprigs fresh thyme
  • 6 sprigs fresh flat-leaf parsley
  • 2 medium zucchini (240 g), sliced
  • ½ cup (75 g) pitted black olives

Heat oil in large heavy-based saucepan over high heat. Cook beef, in batches, for 5 mins or until browned all over. Remove from pan.


Cook bacon, leek, carrot, celery and garlic in same pan, stirring, for 5 mins or until leek softens.


Return beef to pan, add tomatoes, stock, wine, bay leaves, thyme and parsley; bring to the boil. Reduce heat to low; cook stew, covered, for 1 hr, stirring occasionally.


Add zucchini and olives; cook, covered, for 30 mins or until beef is tender.


Remove and discard thyme and parsley before serving.

TIP Serve with mashed potato, if you like. Serve a hearty casserole such as this with mashed potato or crusty bread to mop up the sauce.

Photo: bauersyndication.com.au

Download or print the recipe