Ingredients
Marinade
- 2 large onions, quartered
- 6 garlic cloves
- 1 tablespoon thyme
- 1 teaspoon caraway seeds
- zest and juice of 1 orange
- 500 ml (17 fl oz/2 cups) dry red wine
- 1 kg (2 lb 4 oz) chuck steak or stewing steak, cut into 3 cm (1¼ inch) cubes
- 2 tablespoons olive oil
- 6 bacon slices, diced
- 12 baby onions
- 80 g (2¾ oz/½ cup) pitted kalamata olives
- 200 ml (7 fl oz) beef stock
- 2 bay leaves
- thyme sprigs, to garnish
Method
1. To make the marinade, put the onion, garlic, thyme and caraway seeds in a small processor fitted with the metal blade. Whizz for 1 minute, or until the mixture forms a paste. With the motor running, add the orange zest, orange juice and red wine. Whizz for 30 seconds. Transfer to a large bowl.
2. Add the beef to the marinade, tossing to ensure that all the beef is coated. Cover and refrigerate overnight.
3. Using tongs, transfer the beef from the marinade to a large bowl and set aside. Strain the marinade.
4. Heat the oil in a large heavy-based saucepan or flameproof casserole dish, add the diced bacon and fry over medium—high heat for 2 minutes, or until crisp. Remove with a slotted spoon and set aside. Increase the heat to high and brown the beef in small batches.
5. Return all the beef to the pan and add the reserved marinade, bacon, onions, olives, stock and bay leaves. Bring to the boil, then reduce the heat to low, cover the pan with a sheet of baking paper and put the lid on. Simmer very gently for 1½ hours. Season with salt and freshly ground black pepper, to taste. Garnish with thyme.
