Braised Beef with Olives Draft

How I make it

1. Heat the olive oil in a wide pot over high heat and sear the beef on all sides, in several batches so the pot doesn't cool down. Transfer to a bowl.

2. Add a little more olive oil to the pot and fry the garlic briefly, about 30 seconds.

3. Add the grated tomatoes and bring to a boil. Add the spices (not the salt) and the beef and bring back to a boil.

4. If the tomato juices don't cover the beef, add 1 cup of boiling water.

5. Simmer over low heat for at least 3 hours.

6. Meanwhile, in a separate pot, boil the olives in water, changing the water at least 3 times. After the third boil, cook the olives for about 1 hour.

7. After the stew has cooked for 2 hours, add the drained olives and the salt and cook for about 1 more hour.

8. Check the meat with the tip of a knife; it should slide in easily. If not, keep cooking until the beef is tender.

9. Serve with white rice or white bread to soak up the sauce.

What I've learned

• I boil the olives in several changes of water to tone down their saltiness and bitterness.
• The meat releases its own liquid as it cooks, so it doesn't need much water.
• The stew shouldn't be watery; I'm after a fairly thick tomato sauce.