INGREDIENTS 

• 2 tbsp Olive oil
• 1 large onion, diced
• 900g stewing beef
• 2 tbsp. plain flour
• Salt & black pepper to taste
• 500ml beef stock
• 200g chopped tin tomatoes
• 190g jar Sacla’ Tomato & Olive Intenso
• 8 garlic cloves, peeled
• 50g black olives
• 1 tsp. rosemary, chopped

INSTRUCTIONS 

1. Preheat the oven to 180°C/350°F/Gas mark 4
2. Heat the oil in a large ovenproof casserole dish
3. Add the onion and cook over a moderate heat for about 10 minutes until softened
4. Toss the diced beef in the flour seasoned with salt and pepper
5. Then add to the onion along with stock, tinned tomatoes, Sacla' Tomato & Olive Intenso, garlic, olives and rosemary
6. Bring to the boil, season and cover with a lid
7. Put the casserole in oven and cook for 1 1/2 - 2 hours until tender, stirring occasionally