- 2 red onions
- 2 garlic cloves
- A handful of rosemary
- 250g beef stir-fry strips
- 1 tsp dried oregano
- 330ml cherry tomato passata
- 80g Kalamata olives
- 150g wholewheat cuscous
- 1 tbsp balsamic vinegar
- 100g kale
- 2 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 450ml boiling water
1. Peel and thinly slice the red onions. Peel the garlic and thinly slice it. Pick the rosemary leaves off their sprigs and roughly chop them. Fill and boil the kettle.
2. Warm 1 tbsp olive oil in a large pan on a high heat. When hot, add the beef strips and season salt and pepper. Fry for 3-4 mins, turning once or twice, till browned. When cooked, lift the browned beef out onto a plate and set aside.
3. Turn the heat under the pan down to medium. Add 1 tbsp olive oil along with the onions, garlic, rosemary and 1 tsp dried oregano. Stir and fry for 5-6 mins, till the onions have browned a little and started to soften.
4. Return the beef to the pan, tip in the olives and pour in the passata. Pour in 150ml boiling water. Bring to the boil, then partly cover the pan with a lid and gently simmer for 20 mins. Stir often and add a splash more water if it seems too dry.
5. Meanwhile, tip the couscous into a heatproof bowl and pour in 300ml hot water from the kettle. Stir, then cover the bowl with a plate and set aside to soak for 10 mins. The couscous will absorb the water and become tender.
6. Trim the thick cores out of the kale and shred the leaves. When the stew has cooked for 20 mins, add the kale leaves. Stir in 1 tbsp balsamic vinegar and simmer for 5 mins, without the lid, till the beef is tender.
7. Taste the stew and add a pinch more salt and pepper if you think it needs it. Divide the couscous between a couple of warm plates, top with plenty of the beef and olive stew and serve.