Summary

Ingredients

• 1 kg beef
• 100 g bacon (pork belly), diced
• 2 onion (s), cut into rings
• 2 cloves garlic)
• 3 tablespoon olive oil
• 0.25 liter ¼ white wine, drier
• 0.75 liter ¾ beef broth
• 2 small Can (s) tomato (s), peeled, cut into pieces
• salt and pepper
• 1 bay leaf
• some orange (n) - peel, grated
• some olives, black
• thyme

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Instructions

1. Let the butcher cut the beef into large cubes (larger than goulash).
2. Sauté the pork belly and onions in 1 tablespoon olive oil. Take out of the pot. Add 2 tablespoons of olive oil and brown the meat in portions. Add the bacon and onion mixture again and deglaze with white wine and stock. Also add tomatoes and season with salt, pepper and thyme. Peel and squeeze the garlic. Now add the bay leaf and the orange peel and let simmer gently over a low heat for at least 2 hours. In the last half hour, remove the lid so that the casserole can simmer easily. Finally add the olives.
3. Baguette goes best with it.
4. A great dish for guests, as it can be prepared the day before. You can also set it up long before the guests arrive - it then waits patiently for the guests to arrive or for the starter to be eaten.