beef and butternut casserole

Serves: 4

Ingredients:
1 onion
1 leek
4 cloves garlic
2 sprigs fresh rosemary
2 teaspoons olive oil
2 bay leaves
1 butternut, large (800 g)
250 g mushrooms
410 g tinned chopped tomatoes (1 x 410 g tin)
150 ml red wine, optional
500 g beef goulash pieces
8 black olives
1/2 teaspoon salt & freshly ground black pepper

Method:
preheat the oven to 180ºc.
peel the onion and chop. trim, wash and slice the leek. peel and slice the garlic.
heat a large pan or ovenproof casserole on medium heat.
finely slice the bacon. pick the leaves off the rosemary sprig and chop finely.
pour the olive oil into the hot pan, add the sliced bacon, chopped rosemary and the bay leaves and gently fry, stirring regularly.
add the sliced garlic, chopped onion and leek and cook for 10 minutes, stirring regularly.
meanwhile, peel and cut the butternut into bite size cubes and add to the pan.
clean the mushrooms and cut off the stems. add both the stems and whole mushroom tops to the pan.
add the meat cubes, pour over the wine and simmer for 10 minutes. add the tinned tomatoes.
rinse the tomato tin out with quarter tin of water and add to the pan or casserole. de-stone the olives by cutting in half. add to the casserole and mix in gently.
bring the casserole to a boil and then place in the preheated oven to bake for 45 minutes, until thick and delicious.