This rich and warming casserole is a wonderful dish to make early in the day – or even a day ahead of time – to allow the complex flavours to mellow and develop.
With the right grass-fed chuck steak, treated with reverence, this dish is so easy to make yet so delicious that it seems like cheating.
It's an old family recipe, tried and tested, and passed down through several generations.
Recipes from Provence are commonly served with rice. Make extra, you'll want more the next day.
Serves 6
Ingredients
1.5 kilograms 100% grass-fed chuck steak
3 onions, sliced into rings
2 red or green capsicum, sliced
400 grams condensed tomato soup
4 tablespoons black kalamata or stuffed green olives
1 tablespoons brown sugar
2 tablespoons olive liquor
6 sprigs thyme
olive oil
pepper
salt
rice
Method
Cut steak into 1" cubes and sauté in a little olive oil. Place in a large casserole dish and season with salt and pepper.
Cover with a layer of onion rings, pepper rings or slices and a layer of sliced olives.
Cover with the tomato soup, olive liquor and brown sugar.
Cook in a slow oven 3 to 3.5 hours or longer until the beef is fork tender.
Serve with fluffy white rice and a side salad if desired.
Garnish with thyme sprigs
Note: Sauté the meat in three stages, placing the onion rings, peppers and olives over before the next lot of meat is added to the casserole dish.
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