This stew is good for any beef or lamb stew cuts. We used beef shin, but will be equally good for cubed meat, lamb neck or knuckles or brisket.

image12kg beef shin, bone in
4 sweet peppers
10 cloves garlic
10 bay leaves
1 can tomato puree
1L beef stock
30 pitted black olives
1 small jar capers
Turn on your oven to 180 C
Brown the beef well in an oven proof pot.
Remove from the pot, add the vegetables and fry with a little oil for 2 mins.
Add the meat and stir gently.
Add the can of puree, beef stock and good dose of salt and pepper.
Bring to the boil.

Cover and put in the over for 2 – 3 hours until falling off the bone. Check halfway for liquid level and loosen with boiling water if necessary.

When ready to serve, put the olives and capers in, stir through and sprinkle with fresh basil.