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Olive stew

Cooking recipes / Second-course recipes / Meat dishes / Beef

Finely chop the onions, celery, carrots, parsley and basil, fold together with the meat in a saucepan with butter, salt, pepper and fry on all sides. Pour in the wine, simmer until the wine has evaporated, then pour in the tomato sauce, diluted with the broth. Simmer under the lid for
1. 5 hours. Put the pitted olives and simmer for another hour. If necessary, pour the broth.

beef pulp - 800 g, olives - 400 g, butter - 80 g, onions - 1 pc., Celery - 1 sprig, carrots - 1 pc., parsley greens to taste, basil to taste, dry white wine - 0.5 cups, meat broth - 1 tbsp. spoon, tomato sauce - 1 tbsp. spoon, salt to taste, pepper to taste