Cuban-style beef & olive stew

Serves 4

Prep 10 mins

Cook 1h25min

INGREDIENTS:

• 1 tsbp oilve oil

• 400g pack of lean diced british beef braising steak

• 1 large onion, peeled, finely sliced

• 2 garlic cloves, peeled, crushed

• 1 red pepper, deseeded and finely sliced

• 1 tsp ground cumin

• 1/2 tsp hot smoked paprika

• 1/2 x 28g pqck of coriander, leaves whole, stalks finely chopped

• 400g tinned chopped tomatoes

• 350g tinned green olives

• 500g cooked rice, to serve

PREPARATION:

1. Preheat the oven to 160°C/Gas Mark 3. Heat 1 tbsp oil in a lidded casserole dish or large ovenproof pan over a medium-high heat. Season the meat and brown on all sides for about 5 minutes. Tip into a bowl and set aside.

2. Add the remaining 1 tsbp oil to the pan and fry the onion over a medium heat for 5 minutes. Stir in the garlic and fry for 2 minutes. Add the red pepper, spices and coriander stalks; fry for 2 minutes.

3. Return the beef to the pan, then add the tomatoes. Half-fill the tin with water to rinse out and add to the pan. Stir everything, season with black pepper., cover and put in the oven for 30 minutes ( or simply tip everything into a slow cooker and set to medium for 3 hours ).

4. Uncover the stew, stir in the olives and return to the oven for 30 minutes. (If you're using a slow cooker, add the olives for the last hour). Divide the rice between plates, top with the stew and scatter over the coriander leaves to serve.