It is very easy to make you only have to combine all the ingredients in the slow cooker and it will do its magic, no more browning required. You can leave it there while you do your household chores and it will be done in time for dinner. It is a very comforting and satisfying dish best served during weekends or when the weather gets chilly.
2 Tbsp extra virgin olive oil
1 large red onion, quartered
3 cloves garlic, finely chopped
4 medium carrots, cut into 1-inch thick pieces (about 2 cups)
3 stalks celery, cut into 1/2-inch thick pieces (about 1 1/2 cups)
2 1/2 lbs rump roast, trimmed of fat and cut into 1-inch pieces
4 cups low-sodium beef broth
1/4 cup red wine vinegar
2 (15 oz) cans diced tomatoes
1/2 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp dried rosemary, crushed
1/2 tsp dried marjoram
2 bay leaves
3 ounces green olives
3 ounces black olives
1/4 cup shredded Parmesan or Romano cheese
salt and freshly ground black pepper
fresh parsley, for garnish
Heat 2 tablespoon oil in a large enameled cast iron pot over medium-high heat. Stir-fry onion and garlic until fragrant. Add beef and carrots, and celery. Cook for 5 – 6 minutes, stirring occasionally.
Add broth, red wine vinegar, tomatoes, oregano, thyme, rosemary, marjoram, and bay leaves. Reduce heat to a simmer and cook for 3 to 4 hours or until beef is tender. Stir in olives and cheese. Season with salt and pepper to taste.
Transfer into a serving dish and garnish with fresh parsley. Serve and enjoy!
Yield: Makes 8 servings
Recipe By: Jane Foster