PROVENCALE BEEF CASSEROLE
SERVES 4 PREP + COOK 1 HOUR 50 MINS
• 2 tbsp extra-virgin olive oil • 1kg gravy beef, cut into 2cm pieces • 2 rindless bacon slices, chopped coarsely • 1 medium leek, white part only, sliced thinly • 2 medium carrots, diced • 1 celery stalk, trimmed, diced • 2 garlic cloves, crushed • 400g can diced tomatoes • 1½ cups beef stock • 1 cup dry red wine • 2 bay leaves • 4 sprigs fresh thyme • 6 sprigs fresh flat-leaf parsley • 2 medium zucchini, sliced • ½ cup pitted black olives 1 Heat oil in a large heavy-based saucepan. Cook beef, in batches, until browned all over. Remove from pan.
2 Cook bacon, leek, carrot, celery and garlic in same pan,…
