Summary

Ingredients

• 1 kg roast beef (pot roast)
• 3 tablespoon olive oil
• 175 g diced ham
• 250 g pearl onions
• 250 g carrot (s), sliced
• 2 tablespoon tomato paste
• 3 clove (s) garlic, crushed
• 300 ml red wine
• 300 ml beef broth
• 1 bouquet herbs
• 1 pinch (s) thyme
• salt and pepper
• 500 g tomato (s), peeled, diced
• 100 g olives, black, pitted
• 25 g butter
• 25 g flour

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Instructions

1. Cut the beef into 1-inch (2.5 cm) cubes. Heat the olive oil in an ovenproof saucepan over medium-high heat. Brown the beef on all sides for 8-10 minutes, working in batches if needed. Remove the beef and set aside.
2. Add the diced ham, pearl onions, and carrots to the saucepan over medium-high heat. Fry for 5 minutes, stirring occasionally.
3. Stir in the tomato paste and cook for 1 minute. Pour in the red wine and beef broth. Add the bouquet of herbs, thyme, salt, and pepper. Bring to a boil over high heat.
4. Return the beef to the saucepan, cover, and place in a preheated oven at 150°C (302°F). Braise for 1 hour 30 minutes.
5. Remove from the oven and stir in the diced tomatoes and black olives. Cover and return to the oven. Braise for 1 hour.
6. Mix the butter and flour together to form a paste. Remove the saucepan from the oven and stir the butter-flour mixture into the stew. Simmer over medium-low heat for 2-3 minutes, stirring constantly, until the sauce thickens.