A rich beef stew with olives cooked in a traditional tagine.

Ingredients

• 1 tbs olive oil
• 450g (1lb) lean stewing steak, diced
• 1 tbs plain flour
• 250ml (9fl oz) beef stock
• 1 tbs Schwartz Paprika
• 1 tsp Schwartz Herbes de Provence
• ¼ tsp Schwartz Garlic Granules
• 2 tsp tomato purée
• 200g (7oz) tin chopped tomatoes
• 50g (2oz) black olives, sliced
• Sautéed potatoes to serve
• Green beans to serve

Method

STEP 1Heat the oil in the tagine base over a medium heat and fry the meat until browned. Add the flour and cook for 1 minute, stirring.

STEP 2Blend in the stock together with the Paprika, Herbes de Provence, Garlic Granules, tomato purée, tomatoes and olives. Bring to a gentle simmer.

STEP 3Reduce the heat to low, cover with the tagine lid and cook very gently on the stove top for 2-2½ hours, stirring occasionally.

STEP 4Serve with sautéed potatoes and green beans.

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This recipe uses

Paprika

Herbes de Provence

Garlic Granules