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Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.
For the marinade
2 garlic cloves3 tsp thyme2 bay leafs2 sprigs of rosemary6 cloves8 black peppercorns1kg beef750ml red wine
For the dish
4 tbsp flour150ml oil2 onions1 celery stick1 carrot3 tbsp tomato puree250ml beef stock50g parsley (chopped)150g black olives (pitted)125g tinned tomatoesSeasoning to taste
Any cut of beef will do for this recipe, but as it cooks for such a long period don’t waste expensive cuts on it.
Preparation time: 45 minutes
Cooking time: 3 ½ hours
For the marinadeThe day before you plan to cook the dish marinade the meat.
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