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This is a hearty and flavoursome beef stew inspired by the Mediterranean. It is based on a dish cooked by Keith Floyd in his Floyd around the Med TV series.

Ingredients

• 500g (1.1lb) of lean beef stewing/braising steak (in steaks, not diced)
• 600g (1.3lb) of green olives, stones removed
• Six large tomatoes, diced
• One onion, finely chopped
• One large clove of garlic, finely chopped
• Olive oil

Procedure

1. In a large saucepan or casserole dish, gently fry the onion and garlic in plenty of good olive oil for a few minutes, taking care not to brown them.
2. Season the beef well with salt and black pepper and immediately add to the pan. Fry until evenly sealed and lightly browned.
3. Add the olives and tomatoes to the pan and simmer gently for two hours with the lid on.
4. Serve. The olives make this a filling meal in itself, but it could be served with rice or simply with bread to mop-up the gravy.

Notes, tips and variations

• If you buy olives in brine, it's a good idea to soak them in fresh water before use so that the resulting dish is not overly salty.
• Adding red wine or a dark beer such as a dunkel or stout could result in a richer gravy but may overpower the fresh flavour of the vegetables.