Ingredients

Method

For the marinade

 
The day before you plan to cook the dish marinade the meat.

1. Place the wine, garlic and herbs into a plastic container.
2. Cut the meat into 2cm dice then add this to the container.
3. Leave it in the refrigerator overnight.

For the dish

1. Strain the marinade through a colander and reserve the marinade liquid.
2. Roll the diced meat in the flour.
3. Attach the thick slicing disc to the food processor.
4. Slice the onion, celery and carrots.
5. Heat some oil in a frying pan and brown the meat then remove the meat from the pan and reserve.
6. Heat 3 tbsp of oil in the saucepan, add the onions, celery, carrots and tomato purée and simmer for five minutes or until cooked and browned.
7. Add the browned meat and vegetables, and cook for 2 minutes.
8. Add the marinade and stock slowly to avoid making the sauce lumpy, and then simmer for 10 minutes.
9. Add the parsley, olives and tomatoes.
10. Check the seasonings and adjust if required.
11. Add the contents to a casserole pot and cover with the lid.
12. Place in a preheated oven set at 120ºC and cook for 3 hours.