Thanks to the busy holidays, I wasn't able to put much on my site last month. But I promised to myself that I have to write something at the start of the new year. So here's a recipe which I've actually tried a couple of weeks before Christmas. (Did I say I was too busy to write?)
What I have here is a dish that can be done in any day. The fact of the matter is, I read it from Elizabeth David's cookbook. What really prompted me to do this is a bottle of unfinished red wine. As you may know, a bottle of red wine has only a day or two to keep its richness once opened. So I maximized the remaining wine through this.
I got here about 500 grams of cheap beef cut into cubes (about an inch thick) browned in two tablespoons of unsalted butter.
I poured in 1.5 cups each of stock and wine and added one large piece of bay leaf, parsley and a teaspoon of dried thyme.
I then covered the casserole with foil and simmered it over low fire for about 1.5 hours. Then I added about a cup of whole pitted olives and simmered it for another 15-20 minutes.
Here is the end result. What better way to eat this than with rice!
Happy eating!
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