Beef Ragout with Olives

Ingredients

• 2 onions
• 3 Garlic cloves
• 3 Carrots
• 2 stalks celery
• 4 tbsp olive oil
• 800 g veal stew meat
• Salt
• Pepper (freshly ground)
• 200 ml red wine
• 0.5 l veal stock
• 500 g diced tomatoes (canned)
• 2 tbsp freshly chopped basil
• 60 g green olives (pitted)

Instructions

1. 1.

   Wash, peel and dice the onions, garlic, carrots, and celery. Heat olive oil in a Dutch oven and brown the meat all over; season with salt and pepper.

2. 2.

   Add the onions, garlic, celery, and carrots; sauté briefly, then pour in half of the red wine and reduce until evaporated. Add the remaining wine and reduce again.

3. 3.

   Pour in veal stock and tomatoes; stir occasionally and simmer gently for about 1 hour, adding more stock if needed.

4. 4.

   Fold in basil and olives, adjust seasoning with salt and pepper, and serve hot.