Spicy beef stew which goes well with salad and rice. Simple to make, but with a long simmering stage, so start it in good time, preferably the day before!


3-4 tbsp olive oil
1½ kg beef shoulder, diced
12 shallots, peeled
5 cloves garlic, peeled
1 bottle red wine
3 bay leaves
½ cinnamon stick
1 chilli, halved
1 tbsp whole black peppercorns
Juice of ½ orange
2 tins peeled tomatoes
1 cup tomato puree
½ tsp cumin
salt and pepper


2 cups black olives, stoned
2 cups flat leaf parsley


Heat the oil in a large, cast iron pot and brown the meat evenly all over in batches. Season with salt and pepper. Finish with the shallots and when they are golden add the garlic cloves and warm through.

Return all the meat to the pan along with the remaining ingredients.

Bring to the boil and simmer for 2-4 hours until the meat is tender – check on it every so often, skim and add extra liquid if necessary.

Prepare the garnish by mixing the ingredients together.

When the meat is tender, skim one last time and season to taste with salt and pepper.

Serve with garnish and, for example, rice.