A rich beef stew with olives cooked in a traditional tagine.
Heat 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.
Blend in the stock together with the Paprika, Herbes de Provence, Garlic Granules, tomato purée, tomatoes and olives. Bring to a gentle simmer.
Reduce the heat to low, cover with the tagine lid and cook very gently on the stove top for 2-2½ hours, stirring occasionally.
Serve with sautéed potatoes and green beans.