Casserole of Beef with Mushrooms and Black Olives

Name: Casserole of Beef with Mushrooms and Black Olives
Yield: Serves 6
Ingredients: 2 lb/900 g stewing beef, or rump, trimmed and cut into 1-inch/2.5-cm bits; 2 lb/900 g stewing beef, or rump, trimmed and cut into 1-inch/2.5-cm bits; 2 tbsp flour sieved with ½ tsp salt and lots of ground black pepper; 2 tbsp flour sieved with ½ tsp salt and lots of ground black pepper; 2 tbsp flour sieved with ½ tsp salt and lots of ground black pepper; 1 tbsp tomato purée; ½ pint/285 ml red wine; About 12 black olives, stones removed and olives chopped; About 12 black olives, stones removed and olives chopped; ½ lb/225 g mushrooms, wiped and chopped; 1–2 garlic cloves, skinned and finely chopped; 4 tbsp olive oil; 2 onions, skinned and finely sliced; ¾ pint/420 ml water

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

As with every recipe which calls for black olives, this one needs the very best black olives, those preserved with herbs and not the black olives preserved in brine, which impart a very strong and not altogether pleasant flavour to this or any other dish for that matter. This casserole has rather Mediterranean flavours, and is delicious. I like to serve it with creamy mashed potatoes or with Basmati rice, and with a green vegetable or with a salad. As with virtually all casseroles, it benef

Ingredients

Main course

Ingredients

Method