Lamb (or Beef) Stew with Tomatos and Olives |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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stew Ingredients:
22 ml olive oil |
600 g lamb (or beef), cut into chunks |
110 g onion, diced |
4 cloves garlic, peeled |
2 carrots, sliced |
1 bay leaf |
3/4 tsp oregano |
25 g black olives, chopped |
1 1/2 tbsp tomato paste |
75 ml white wine |
1 stock cube |
150 ml hot water |
Directions:
1. Heat 1/2 oil, add 1/2 meat and fry until browned - transfer to a plate. Repeat. Add a dash more oil and cook the onion until soft - add the meat back to the pan along with the remaining ingredients.
2. Bring to a simmer, reduce heat to lowest setting, cover and cook for about 3 hours, adding more stock if necessary.
3. Serve with potatoes, dumplings, rice, barley or bread.
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