An Exciting Beef Mediterranean Casserole

Ideal for a family Sunday lunch and needs only a green salad to accompany.


  • 1 tblsp olive oil
  • 500 g lean stewing beef (diced)
  • 300 g baby onions
  • 2 garlic cloves, crushed
  • 0.50 tsp ground cumin
  • 0.50 tsp ground cinnamon
  • 400 g tin chopped tomatoes
  • 400 ml red wine
  • 1 bay leaf
  • 350 g baby potatoes
  • 400 g tin artichoke hearts (drained and halved)
  • 200 g frozen soya or broad beans (thawed)
  • 50 g black olives (stoned and roughly chopped)


  1. Cut the ends from the onions. Put in large bowl, covering with boiling water. Allow to stand for 2-3 minutes to loosen the skins.
  2. Heat the olive oil in a large casserole over a moderate heat. Add the beef and brown evenly, stirring occasionally, for about 8 minutes.
  3. When you have slipped the skins from the onions, pop them into the casserole to brown lightly, stirring frequently, for about 5 minutes. Stir in the garlic with the ground spices.
  4. Pour in the tomatoes and red wine and bring to the boil. Add the bay leaf, reduce the heat to low, cover the casserole and simmer gently for 1 hour.
  5. Stir the potatoes into the casserole and continue to simmer for a further 30 minutes, covered, until the meat and potatoes are tender.
  6. Add the artichoke hearts, beans and olives and cook for a final 5 minutes to heat through.
  7. Season to taste.


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