A tempting beef casserole — with artichoke hearts, broad beans, new potatoes and juicy, purple-skinned kalamata olives — that is ideal for a family Sunday lunch or easy entertaining, and needs only a green salad alongside.
4 portions vegetables
You can make the whole stew up to 3 days ahead, just leaving out the artichoke hearts, beans and olives. Allow to cool, then cover and keep in the refrigerator. When ready to serve, allow to come to room temperature, then add the remaining ingredients and reheat gently over a low heat until bubbling hot. * If more convenient, cook the casserole slowly in an oven preheated to 180°C.
You can replace the artichoke hearts and olives with 200 g button mushrooms added with the potatoes.