This dish is best served with crusty bread, polenta or couscous.

Serves: 4
Preparation Time: 20 minutes
Cooking Time: 1 hour 30 minutes

Ingredients
800 g beef for stew (used blade), fat trimmed and cut into 3cm pieces
flour to coat beef cubes
3 tbsp vegetable oil
2 onions, peeled and cut into 1cm dice
500 g kipfler potatoes, washed and cut into 3cm pieces
300 g (approx 16) dutch carrots, peeled and cut into 3cm lengths
3/4 cup (120g) kalamata olives
zest of 1 orange
4 stalks thyme
1 cup white wine (slightly fruitier e.g. Semillon )
2 cups beef stock

Method
1. Pre heat oven to 140C
2. In a large frypan, heat 1 tbsp oil, coat the beef pieces in flour and cook in 2 batches (use another tbsp oil to cook the second batch of beef)
3. In a casserole pot, heat the remaining 1 tbsp oil and cook the onions for 5 minutes on a low heat till translucent
4. Add the beef to the onion pot and add the rest of the ingredients except the carrots
5. Bring to the boil with a lid on and then transfer to the oven
6. Cook 1 hour before adding the carrots and cooking a further ½ hour


Serving Suggestion:
Serve with crusty bread, polenta or couscous

Courtesy of themainmeal.com.au