Beef stew with olives and orange
Every week our culinary columnist Amandine Geers offers you a tasty recipe.
- Preparation. 20 minutes.
- Cooking. 3 hours.
- For 4 people. 500 g of beef (neck, boneless shank, marrow box, etc.) – 4 tbsp. tablespoon of olive oil – 1 l of vegetable stock – 1 bay leaf – 2 cloves of garlic – 4 blended fresh tomatoes (or 250 ml of tomato coulis) – 400 g of butternut squash – 2 carrots – the zest of an untreated orange – 8 anchovies (optional) – around ten black olives – 300 g of Camargue red rice.
- Cut the meat into cubes of 3 cm side maximum. Brown them for 8 minutes with olive oil in a casserole dish.
- Add the vegetable stock, bay leaf, peeled and crushed garlic cloves, as well as tomato coulis. Let everything cook over low heat for 2 hours 30 minutes. If necessary add a little broth or water during cooking.
- Peel the squash, cut it into pieces of 1 cm side. Wash the carrots and cut them into thick slices.
- At the end of cooking, add the vegetables to the casserole with the orange zest, anchovies and olives. Continue cooking for 30 min. Leave to rest, covered, for 20 minutes before serving.
- Cook the red rice to accompany the dish.
