2 tbsp. olive oil
600g 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, de-seeded and thickly sliced
2 x 400g tin butterbeans, rinsed and drained
70g pitted Kalamata olives
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.
Mushroom Bourguignon with Celeriac Mash, see details here
All the best Jan