Ingredients

• 75ml/5 tbsp olive oil

• 1.1kg/2 1/2 boned beef chuck, cut into 3cm/1 1/2 in dice

• 1 onion, very finely sliced

• 2 carrots, chopped

• 45ml/3 tbsp finely chopped fresh parsley

• 1 garlic clove, chopped

• 1 bay leaf

• a few fresh thyme sprigs

• pinch of freshly ground nutmeg

• 250ml/8 fl oz red wine

• 400g/14 oz can plum tomatoes, chopped with their juice

• 120ml/4 fl oz beef or chicken stock

• about 15 black olives, stoned and halved

• salt and ground black pepper

• 1 large red pepper, cut into strips

Serves 6

Method:

1. Preheat the oven to 200C. Brown the meat, in batches, in 45ml/3 tbsp of the oil in a large heavy-based flameproof casserole. Remove to a side plate as the meat is browned, and set aside until needed.

2. Add the remaining oil, the onion and carrots to the casserole. Cook over a low heat until the onion softens. Add the parsley and garlic, and cook for a further 3-4 minutes.

3. Return the meat to the casserole, raise the heat, and stir well to mix the vegetables with the meat. Stir in the bay leaf, thyme and nutmeg.

4. Add the wine, bring to the boil and cook, stirring foe 4-5 minutes. Stir in the tomatoes, stock and olives, and mix well. Season to taste with salt and pepper.

5. Cover the casserole with a tight-fitting lid and place in the centre of the preheated oven. Bake for 1 1/2 hours.

6. Remove the casserole from the oven. Stir in the strips of pepper. Return the casserole to the oven and cook, uncovered, for 30 minutes more, or until the beef is tender.