• 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


  1. 1

    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.

  2. 2

    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.

  3. 3

    Meanwhile, put the ciabatta on a baking tray and heat in the oven for 8-10 minutes.

  4. 4

    Stir the olives and chopped parsley into the stew. Divide between 4 bowls and serve with slices of warm ciabatta.

Nutritional Details

Each serving provides
  • Energy 2340kj 559kcal 28%
  • Fat 24.1g 34%
  • Saturates 6.3g 32%
  • Sugars 11.0g 12%
  • Salt 4.1g 68%

% of the Reference Intakes

Typical values per 100g: Energy 431kj/103kcal

Each serving provides

43.8g carbohydrate 7.5g fibre 33.9g protein

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