2 – 3 Tbsp olive oil 1 ½ cups beef stock
1 large onion 2 -3 med. sprigs fresh rosemary
3 cloves garlic 400g can diced tomatoes
2 Tbsp apple cider vinegar 2/3 cup black or green olives
1 Tbsp plain flour 2 small zucchini
1 Tbsp tomato paste Salt and pepper
1. Preheat oven to 180 C. cut beef into 3cm cubes. Season with salt and pepper, add 2 Tbsp oil and mix well. Heat a large frypan over a medium-high heat. Brown the beef in 2 or 3 batches. Remove each batch and place in a casserole dish.
2. Reduce heat; add a little oil and the onion to the frypan. Cook for 1- 2 minutes, stirring occasionally. Add the garlic and stir for 1 more minute. Add the vinegar; stir to scrape up any browned bits from the base of the pan.
3. Add the flour and tomato paste; stir until the onion is coated. Gradually pour in the orange juice and stock, stirring until the mixture boils. Pour over the beef in the casserole dish and add the rosemary. Stir to combine.
4. Cover the casserole dish, place in oven, and cook until the beef is just tender. Add the tomatoes, olives and zucchini, cook for 20 minutes more. Stir casserole every 40 minutes or so, adding water if needed to keep the ingredients just covered. Serve with creamy polenta and braised baby carrots.