This dish can be made ahead and stored in the fridge for up to 2 days. Simply reheat on the hob for 25–30 minutes.
1–1.5kg/2.4–3.5lb topside of beef
2 tbsp olive oil
100g/4oz unsmoked bacon, chopped, or lardons
2 garlic cloves, chopped or crushed
600ml/1 pint white wine
large fresh thyme sprig, leaves stripped, or 1 tsp dried
400g can chopped tomatoes
4 ripe tomatoes, chopped
4 carrots, peeled and sliced
3 tbsp pitted black olives
Takes 3½ hours • Serves 4–6
1 Heat oven to 160C/140C fan/gas 3. Season the meat all over, then heat the oil in a large, heavy flameproof casserole. Fry the meat until browned all over, add the bacon or lardons and fry until lightly coloured. Stir in the garlic, wine, thyme, canned tomatoes and some seasoning. Bring to the boil, then reduce the heat to a simmer and cover tightly with a lid. If your lid is not tightly fitted, put a sheet of foil between the casserole and lid and scrunch up the edges.
2 Transfer to the oven and cook for 2 hours. Stir in the fresh tomatoes, carrots and olives and return to the oven for 1 hour until the meat is very tender. Serve immediately.
Per serving (6) 502 kcals, protein 38g, carbs 13g, fat 30g, sat fat 12g, fibre 3g, sugar 12g, salt 1.03g