60 ml/4 tbsp water
200 g/7 oz/1 small can of tomatoes, chopped
5 ml/1 tsp paprika
1 bouquet garni sachet
6 black olives, stoned (pitted)
Put the beef, pork, onion and herbs in a dish, season to taste and cover
with the wine. Leave to marinate overnight. Remove the meat, pat it dry on
kitchen paper (paper towels) and toss it in the flour. Heat the oil in a
flameproof casserole dish (Dutch oven) and fry (saute) the meat until
browned, then add the garlic and green pepper and fry for 2 minutes. Stir
in all the remaining ingredients except the olives and bring to the boil.
Transfer the casserole to a preheated oven and cook at 140°C/275°F/gas
mark 1 for 4 hours. Remove the bouquet garni, leave to cool and skim off
any fat. When ready to serve, bring the casserole back to simmering point
and add the olives.