Three Meat Stew

Ready in 3 1/2 hours

Ingredients (serves 4)
  • 1 bottle red wine
  • 2 tbsp Scotch Whisky Sauce
  • 200g chopped tomatoes
  • 250g lamb, diced
  • 3 bay leaves
  • ½ tsp dried thyme
  • 2 cloves garlic, finely chopped
  • 1 tbsp olive oil
  • 150g shallots, peeled and roughly chopped
  • 3 stalks celery, diced
  • ½ ts fresh rosemary, chopped
  • 250g pork, diced
  • 250g braising steak, diced
  • 1 tbsp tomato puree
  • 75g pitted green olives
  • Salt and pepper for seasoning
Method
  1. Add the Scotch Whisky Sauce, chopped tomatoes, tomato puree, olives, and red wine. Stir well and put the casserole in the oven for 3 hours.
  2. Pre-heat oven to 70°C. Heat the olive oil in a large casserole and add the shallots, garlic, celery and herbs. Fry gently for 5-6 minutes.
  3. Add the diced meats and fry all over for 5 minutes. Season with salt and pepper.
  4. Remove the casserole lid and stir the ingredients slowly before returning to the oven, uncovered, for a further 2 hour so that the liquid reduces to a thick gravy.