Mediterranean beef casserole

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Prep time:

Cook time:

Serves: 4



  • 1 onion, chopped

  • 2 cloves of garlic, chopped

  • 400g stewing beef, cubed

  • 1 tin of tomatoes

  • 150ml red wine

  • 150ml beef stock

  • 1 tbsp fresh basil, chopped

  • 1 handful olives

  • 1 courgette, chopped

  • 1 red pepper, chopped

  • 4 tbsp tapenade

  • 1 ciabatta loaf, sliced

  • 25g grated mozzarella


  1. Preheat oven to 180c. Heat oil over medium heat in large non stick pan. Fry onion and then garlic until soft. Transfer to large oven proof dish.
  2. Add diced beef and cook until brown all sides. Add tomatoes, wine, stock, basil and olives and bring to the boil. Remove from the heat and add to oven dish. Season to taste, stir and cover. Cook in centre of oven for 1 and a quarter hours.
  3. Remove casserole from oven and add courgette and pepper. Cover and return for 15 mins.
  4. Spread tapenade onto one side of ciabatta. Remove casserole and arrange bread on top, tapenade side up. Sprinkle with mozzarella and return to oven for 10 minutes.
  5. Serve with basil, potatoes and asparagus.

Additional Information

  • Main Course

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