Dinner ideas

Beef provençale casserole

beef provençale casserole



1.In a large saucepan, heat oil; cook beef, in batches, until browned.
2.Cook bacon, leek, carrot, celery and garlic in same pan, stirring, until leek softens.
3.Return beef to pan with undrained tomatoes, stock, wine, bay leaves, thyme and parsley; bring to the boil. Reduce heat; simmer, covered, 1½ hours, stirring occasionally.
4.Add zucchini and olives; simmer, covered, about 30 minutes or until beef is tender.
5.Remove and discard bay leaves, thyme and parsley before serving.

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