Beef and Vegetable Casserole

Ingredients

• 500 g veal (shoulder)
• 2 Bay leaves
• 4 Garlic cloves
• 2 tsp thyme leaves
• 1 tsp rosemary needles
• Salt
• pepper (ground)
• 250 ml dry white wine
• 5 tbsp olive oil
• 750 g waxy potatoes
• 20 onions
• 300 g carrots
• 400 g firm tomatoes
• 250 g butter cheese (slices)
• 50 g butter
• 150 ml meat broth
• 50 g black olives

Instructions

1. 1.

   Cut the beef into bite‑size cubes and season with bay leaves, 2 peeled garlic cloves, 1 tsp thyme, rosemary, salt, and pepper. Mix in wine and 2 tbsp olive oil, pour over the beef, cover, and refrigerate overnight.

2. 2.

   Peel, wash, and boil potatoes in salted water for about 25 minutes; drain, cool, and slice. Peel onions and carrots, wash tomatoes, and cut all into thin slices.

3. 3.

   Drain the beef, remove garlic and bay leaves. Heat remaining olive oil in a heavy pan, brown the beef on all sides over medium heat for 5 minutes, then set aside with its juices. Season with salt and pepper. Melt 30 g butter in the pan, sauté onions, remaining crushed garlic, and carrots for 3 minutes. Add half of the reserved marinade and simmer for 5 minutes.

4. 4.

   Layer alternately sliced potatoes, beef cubes, onion mixture, tomatoes, and cheese in a greased baking dish, sprinkling each potato layer with the remaining thyme, salt, and pepper. Top with additional potato and cheese slices and dot with butter chunks. Stir the remaining marinade and broth together, pour over the layers.

5. 5.

   Cover the dish with foil and bake at 200°C for 1½ hours; remove the foil, sprinkle olives on top, and continue baking uncovered for an extra 20 minutes.