This yummy Mediterranean casserole is packed with both flavour and nutrition - beef, artichokes, broad beans and olives are simmered in a mixture of red wine and tomatoes. Potatoes are also simmered right in the stew, making this a truly one-pot dish.
- 500g lean stewing beef, chopped
- 300g shallots
- 400g tin artichoke hearts, drained
- 200g frozen broad beans, podded
- 50g pitted olives
- 350g baby new potatoes
- 1 bay leaf
- 2 garlic cloves
- 1 tbsp. olive oil
- 1/2 tsp. each ground cumin and cinnamon
- 2 tbsp. tomato puree
- 400g chopped tomatoes
- 400ml red wine
- Salt and pepper
Roughly chop the shallots. Quarter the artichoke hearts. Halve the olives. Dice the potatoes. Mince the garlic cloves.
Heat oil in a large casserole pot. Add the beef and brown over a medium heat. Add the shallot and cook until golden. Stir in the tomato puree, garlic, cumin and cinnamon, and fry for about 1 minute. Add the tomatoes, red wine, bay leaf and some salt and pepper. Bring to the boil and reduce to a simmer. Cook for 1-2 hours or until the beef is tender.
Add the diced potatoes, stir and simmer for 20-30 minutes or until tender. Add the artichoke hearts, broad beans and olives and simmer for a final 5 minutes. To serve, remove bay leaf.