Beef with almonds and green olives

Preparation method

1. For the beef, preheat the oven to 140C/285F/ Gas Mark 1

2. Tip the seasoned flour into a plastic food bag, add the beef and shake to completely coat in the flour. Heat the oil in a lidded heavy-based casserole and fry the beef for 4-5 minutes, turning once or twice, until browned all over then transfer to a plate. (You may need to do this in batches.) Pour a splash of the red wine into the casserole to deglaze, using a wooden spoon to scrape up any flavoursome brown bits on the bottom.

   Technique: De-glazing pan gravy

3. Return the beef to the casserole and add the onions, tomatoes, almonds, olives, garlic, remaining red wine and enough stock to cover the beef. Bring to the boil over a high heat, stir the contents of the casserole then cover the casserole with a lid and transfer to the oven for 1½-2 hours, or until the beef if meltingly tender.

4. Meanwhile, for the mash, boil the potatoes in a large pan of boiling salted water for 15-20 minutes, or until tender. Drain the potatoes well and mash with a potato masher or potato ricer, adding salt, white pepper, butter and mustard to taste.

5. To serve, use a large spoon to skim any visible fat from the surface of the stew and season, to taste, with salt and freshly ground black pepper. Ladle the stew into warm serving bowls or onto plates, spoon the mash and carrots alongside and sprinkle the stew with a little chopped parsley.

Less than 30 mins preparation time

Over 2 hours cooking time

Serves 4-6