Beef Casserole with Black Olives

Serves: 6

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Total Time: 170

Prep Time: 40

Cook Time: 130

• 450 gram(s) (1lb) onions
• 225 gram(s) flat mushrooms
• 350 gram(s) streaky bacon rashers, preferably unsmoked
• 1.1 kilogram(s) stewing steak, preferably in one piece
• 6 tablespoon(s) oil
• 3 large garlic cloves
• 2 tablespoon(s) tomato paste
• 100 ml brandy
• 1 tablespoon(s) plain flour
• 150 ml red wine
• 300 ml beef stock
• Bouquet garni
• 125 gram(s) black olives
• 1 sprig(s) flat-leafed parsley to garnish
• For the parsley croûtes
• 1 small ciabatta loaf
• Olive oil to drizzle, plus 75ml (5tbsp)
• 1 small handful flat-leafed parsley, about 40g (11?2oz)
• 6 tablespoon(s) fresh white breadcrumbs
• 1 tablespoon(s) capers
• 1  gherkin
• 2 tablespoon(s) lemon juice
• 1 tablespoon(s) chopped fresh chives
• Salt and ground black pepper

Method

1. Roughly chop the onions. Quarter the flat mushrooms if they are large, then cover. Cut the rind from the streaky bacon and slice it into thin strips (lardons). Cut the stewing steak into 4cm (11/2in) cubes.
2. Heat half the oil in a large, flameproof casserole. On a high heat, brown the stewing steak in batches until it's a dark chestnut brown; remove and keep warm. Add the bacon lardons to the casserole and fry until they are golden brown, then add them to the beef. Add the remaining oil and cook the chopped onions over a moderate heat for 10-15min or until they are golden brown. Add the garlic, fry for 30sec, then mix in the tomato paste. Cook, stirring, for 1-2min, then pour in the brandy. Bring to the boil and bubble to reduce by half, then add the plain flour and mix until smooth. Pour in the red wine, return to the boil and bubble for 1min. Return the stewing steak and bacon to the casserole, then add enough stock to barely cover the meat. Add the bouquet garni. Bring to the boil, then cover and cook at 170°C (150°C fan) mark 3 for 11/4-11/2hr or until the stewing steak is tender. Add the mushrooms and cook for a further 4-5min.
3. To make the parsley croûtes, cut the ciabatta loaf into 5mm (1/4in) thick slices, drizzle evenly with olive oil and toast under the grill until golden brown. Place all remaining ingredients, apart from the seasoning, in a food processor or blender and process until thoroughly combined; season to taste. Spoon the mixture on top of the toasted ciabatta.
4. Just before serving, remove the bouquet garni from the beef casserole and stir in the black olives. Serve immediately, garnished with flat-leafed parsley and accompanied by the parsley croûtes.
5. PREPARE AHEAD Complete recipe to the end of step 2, cool quickly, then cover and refrigerate for up to two days. Prepare the parsley topping for the croûtes up to one day ahead, then cover and refrigerate.
6. TO SERVE Bring the casserole slowly to the boil and cook at 180°C (160°C fan) mark 4 for 15-20min or until heated through. Complete the recipe.
7. TO FREEZE To freeze ahead Complete to the end of step 2, then cool quickly, wrap and freeze.
8. TO SERVE Defrost the beef casserole overnight at cool room temperature, then bring slowly to the boil and reheat at 180°C (160°C fan) mark 4 for 20-25min. Complete the recipe.

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