Beef with Oregano

Serves 4


Ingredients:

2 tbsp olive oil
115g unsmoked bacon rashers, rinds removed
1kg beef, cut into 10 or 12 pieces
2 onions, quartered
2 tbsp finely chopped oregano
2 tbsp finely chopped parsley
1 bay leaf
1 large clove garlic, crushed
½ cup (115ml) red wine
1 cup (150g) chopped green olives
2 tbsp fresh breadcrumbs
grated rind 1 lemon
salt and pepper, to taste
oregano sprigs, to garnish


Method:

• In a flameproof casserole large enough to take the beef in one layer, heat the oil. Add bacon and saute until crisp; remove with a slotted spoon and set aside. Add beef and cook until evenly browned. Add onions and toss in oil for 1 minute.
• Add half the oregano and parsley, the bay leaf, garlic, wine and ½ cup (100ml) water. Cover and simmer for 2 hours. Add bacon and olives and continue cooking for 45 minutes - the stew should be fairly liquid.
• Mix together breadcrumbs, lemon rind and remaining herbs and add to stew. Cook, uncovered, for a further 10-15 minutes. Season with salt and pepper. Discard bay leaf.
• Garnish with oregano and serve with fresh bread and a green salad.