Cuban-style beef & olive stew

1. Preheat the oven to 160˚C, gas mark 3. Heat 1 tbsp oil in a lidded casserole dish or large ovenproof pan over a medium-high heat. Season the meat and brown on all sides for about 5 minutes. Tip into a bowl and set aside.

2. Add the remaining 1 tbsp oil to the pan and fry the onion over a medium heat for 5 minutes. Stir in the garlic and fry for 2 minutes. Add the red pepper, spices and coriander stalks; fry for 2 minutes. Return the beef to the pan then add the tomatoes. Half-fill the can with water to rinse out and add to the pan. Stir everything, season with black pepper, cover and put in the oven for 30 minutes. (Or simply tip everything into a slow cooker and set to medium for 3 hours.)

3. Uncover the stew, stir in the olives and return to the oven for 30 minutes. (If you’re using a slow cooker, add the olives for the last hour.) Divide the rice between plates, top with the stew and scatter over the coriander leaves to serve.

Cook’s tip
Traditionally this stew (known as ropa vieja) is served with shredded beef. Try using whole braising steaks, available from the meat counter, instead of diced beef, and shredding them with two forks before serving.