Pork and Olive Casserole

This casserole use Pork and green or black olives. If you prefer to make it without the olives it will work just as well.
Ingredients
4 slices of lean pork/4 cups, cut into bite size chunks
4 onions diced fine
2 garlic cloves diced finely
2 green peppers cut into chunks
2 tablespoons of flour to coat the pork
olive oil for frying about 3 tablespoons
salt and pepper to taste
small tin or jar of your chosen olives(do not add extra salt to the casserole if you use olives)
1 large tin of chopped tomatoes or 10 fresh tomatoes chopped
1 teaspoon of basil
1 tablespoon of paprika
2 tablespoons of tomato puree
1/2 pint--10 fl ozs of red wine
Method
Toss meat into the flour and coat
Heat olive oil in a frying pan to a moderate heat.
Fry the pork in the oil until it is browned, remove and place in a casserole dish.
Fry the onions, garlic and peppers add to the casserole
Let the pan cool and add the red wine, stir and pour into the casserole dish.
Add the tomatoes, basil, paprika, tomato puree and olives to the casserole.
Stir the ingredients together in the casserole.
Cook at gas 5 F C for 3 hours
Add salt and pepper to taste
Serve with roast potatoes and roast parsnips, done in the oven at the same time.
Also baked potatoes would be good and could be done in the oven at the same time.
This is a tasty recipe which freezes well.
Thanks for reading. Crazycupcakes