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
  • 0.5 tsp ground cumin
  • 0.5 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)


  • 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.
  • Heat the olive oil in a large casserole over a moderate heat. Add the beef and brown evenly, stirring occasionally, for about 8 minutes.
  • 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.
  • 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.
  • Stir the potatoes into the casserole and continue to simmer for a further 30 minutes, covered, until the meat and potatoes are tender.
  • Add the artichoke hearts, beans and olives and cook for a final 5 minutes to heat through.
  • Season to taste.