Cooking Instructions
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Step 1
Dice the
Beef Chuck (905 g)
into bite-sized pieces. Transfer them to a large bowl and sprinkle with the plain
All-Purpose Flour (25 g)
. Season with a good pinch of
Ground Black Pepper (to taste)
and
Salt (to taste)
.
Step 2
Toss well using your hands. Shake off any excess flour. Then heat a good splash of
Olive Oil (as needed)
in a high non-stick pan and place it over high heat. Once the oil is hot add the diced beef.
Step 3
Quickly sear the beef on all sides for 3 to 4 minutes. Stir continuously to prevent the beef from burning.
Step 4
Add the
Bay Leaves (4)
,
Fresh Thyme (4 sprigs)
,
Garlic (3 cloves)
, and half the
Red Wine (720 mL)
. Season again with some
Ground Black Pepper (to taste)
and
Salt (to taste)
.
Step 5
Bring the beef and wine to a boil and then turn the heat low. Simmer the beef for about 90 minutes under a lid until it starts to nearly fall apart. Then turn off the heat and leave the beef to rest and cool a little in the red wine sauce of another hour.
Step 6
Add the
Pitted Green Olives (100 g)
. Bring the stew back to a gentle boil and simmer it for another 30 minutes. Stir regularly. Add extra
Ground Black Pepper (to taste)
,
Salt (to taste)
or wine (or some water) if necessary. Transfer the beef stew onto deep plates. Serve piping hot and enjoy!
