Summary

Ingredients

• 5 onion (s)
• 125 g ham
• 3 tablespoon olive oil, cold-pressed
• 750 g beef, from the le
• 0.25 liter ¼ white wine
• 0.25 liter ¼ broth
• Salt and pepper, from the mill, a few dashes Tabasco
• 1 teaspoon thyme, stripped
• 2 teaspoon lemon (s) - zest, grated
• 2 teaspoons tomato paste
• 2 cloves garlic
• 600 g tomato (s), (or a lare can tomatoes)
• 16 olives, black
• 16 olives, Spanish greens stuffed with peppers

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Instructions

1. Peel the onions and cut into rings and the ham into thin strips. Fry both in 2 tablespoons of oil until the onions are translucent. Remove and set aside. Add the rest of the oil and fry the meat cut into cubes vigorously. Dust with flour and deglaze with wine and broth. Stir in the salt and pepper, thyme, lemon zest, tomato paste and crushed garlic. With Tabasco or cayenne pepper you can add a lot of whistle and cover it in the oven preheated to 180 ° (gas level 2) gently stew for 2 hours (I smuggled it on the stove and worked great).
2. Peel the tomatoes, remove the stone into quarters and add to the saucepan 30 minutes (or canned tomatoes) before the end of the cooking time with the onion and ham mixture. Mix in the olives 10 minutes later.
3. Potatoes or fresh white bread go well with this.