Beef and Olives Casserole

This is a tasty casserole that I made full of black olives and vegetables.
Ingredients
1 1/2 lbs--5 cups of stewing beef cut into cubes and tossed in 1 tablespoon of flour with salt and pepper
2 onions sliced
2 carrots sliced
4 garlic cloves chopped
1 teaspoon of mixed herbs
4 juniper berries
1/2 bottle of red wine
olive oil for frying
grated rind of 1 orange
2 oz--1/2 cup of black olives without the stones
stock from a cube or homemade to top up the casserole
1 green pepper sliced
2 sticks of celery
Method
Fry gently the onions in olive oil in a pan.
Add the garlic, pepper, carrots and celery, fry gently until lightly cooked and remove from the pan and place in a casserole dish.
Fry the meat in the olive oil until nicely browned on a medium heat and put into the casserole dish.
Add about 4 tablespoons of water or stock to the fryig pan and stir well to get all the tasty juices from the pan and put into the casserole dish.
Add wine, olives, mixed herbs and juniper berries to the casserole.
Stir together. If the wine does not come to the top level of the meat and vegetables add some stock.
Add salt and pepper. Not to much salt as the olives are usually preserved in salt so allow for this.
Cover with foil and the casserole lid.
Cook at gas 4--35oF--180C for 3 hours. I would check the casserole after 1 1/2 hours give it a stir and if it is too dry add some more stock.
The flour on the meat should act as a thickening agent.
It freezes well and goes well with salad, rice and potatoes.
Enjoy
Thanks for reading

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