Julie Le Clerc: Beef ragout with olives and potatoes

Serves 6

olive oil
1.5kg stewing steak, trimmed of excess fat
2 red onions, sliced in wedges
1 carrot, finely diced
1 red pepper, finely diced
2 cloves garlic, peeled and crushed
1 cup red wine
2 cups reduced beef stock
600g baby potatoes, washed
1 cup large green olives
grated zest of 1 orange
sea salt and freshly ground black pepper

1. Cut beef into 2cm cubes. Heat a heavy-based ovenproof casserole, add a little oil and brown beef in 3 batches for 1-2 minutes on all sides. Remove to one side.

2. Add a little more oil and the onions, carrot and red pepper to the pan and cook over a medium heat for 5 minutes to soften. Add garlic and cook for 1 minute more. Stir in red wine and simmer for 5 minutes then stir in the beef stock and bring to the boil.

3. Return meat to the pan, reduce heat, cover and gently simmer for 1 1/4 hours.

4. Add potatoes, olives and orange zest to the beef and cook for 30-40 minutes more. Add salt and pepper to taste before serving.