Olive and Meat Ragout
|Olive oil||1 Tablespoon|
|Chuck steak||1 Pound, trimmed of all visible fat and cut into 1 inch pieces (500 Gram)|
|Lamb leg||1 Pound, trimmed of all visible fat and cut into 1 inch pieces (500 Gram)|
|Onions||3 , chopped|
|Garlic||2 Clove (10 gm), crushed|
|Finely chopped thyme/1/2 teaspoon dried thyme||1 Teaspoon (Fresh)|
|Dry white wine||4 Fluid Ounce (1/2 Cup, 125 Milliliter)|
|Beef stock||8 Fluid Ounce (1 Cup, 250 Milliliter)|
|Canned tomatoes||14 Ounce, mashed (Undrained, 440 Gram)|
|Orange rind piece||2 Inch|
|Pitted black olives||3 Ounce (90 Gram)|
|Finely chopped fresh parsley||2 Tablespoon|
|Freshly ground black pepper||To Taste|
1. Heat oil in a large saucepan over a medium heat, add beef and lamb and cook in batches until brown. Remove meat from pan and drain on absorbent kitchen paper.
2. Add onions, garlic and thyme to pan and cook, stirring, for 5 minutes or until onions are tender and golden. Return meat to pan, stir in wine, stock, tomatoes, orange rind and bouquet garni and bring to the boil. Reduce heat, cover and simmer for 1 1/2 hours or until meat is tender. Discard orange rind and bouquet garni.
3. Using a slotted spoon remove meat from pan and set aside. Bring sauce remaining in pan to the boil and boil until it reduces and thickens. Return meat to pan, add olives, parsley and black pepper to taste and cook for 20 minutes.