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.