- 1 tbsp vegetable oil
- 1 onion, finely chopped
- 1 carrot, chopped
- 1 red pepper, deseeded and chopped
- 1 green pepper, deseeded and chopped
- 300 g leftover roast beef, cut into thick strips
- 1 tbsp plain flour
- 1 tbsp sun-dried tomato paste
- 100 ml red wine
- 390 g tinned chopped tomatoes
- 300 ml beef stock, made with 1 stock cube
- 185 g jar pitted black olives, drained
- 1/2 x 30g bunch fresh flat-leaf parsley, washed and chopped
- 1 ciabatta (about 270g), to serve
Preheat the oven to 200°C, fan 180°C, gas 6. Heat the oil in a large pan, then add the onion, carrot and peppers, and cook for 10-15 minutes, until softened.
Put the cooked roast beef in a small bowl, add the flour and toss to coat. Add to the pan with the sun-dried tomato paste. Pour in the wine, tomatoes and beef stock and bring to a simmer. Let simmer for 15 minutes.
Meanwhile, put the ciabatta on a baking tray and heat in the oven for 8-10 minutes.
Stir the olives and chopped parsley into the stew. Divide between 4 bowls and serve with slices of warm ciabatta.