Stewed beef, olives & figs

20 min
A soft beef recipe with fig, olive, cinnamon and lemon flavours
All ingredients
2 tbsp. spiced fig confit... 3 tbsp. olive oil, Reserved Harvest, France 1 jar of black olives, Tanches 1.5 kg of braising beef 1 clove of garlic 3-4 onions 1/2 untreated lemon 1/2 tsp. ground cinnamon 1 tsp. ground ginger 1 pod of saffron pistils 6 purple figs 2 bay leaves Salt and freshly ground pepper.
- Fry the meat in half oil on all sides. Add the finely chopped onions and stir well until the onions become translucent. Remove the meat and the onions and discard the cooking fat. - Pour in the remaining olive oil and put the meat and onions back in. Add crushed garlic, bay leaf, heat, stir well and sprinkle with ginger. Cook for 1 minute, add the fig confit. Mix well, add salt and pepper. - Cover with water, put the lid on and simmer for 2 hours over very low heat. - Add the figs cut in four, the olives, the juice and the grated zest of half a lemon and continue cooking for 20 minutes. - 10 mn before the end remove the lid so that the sauce reduces slightly, add the saffron pistils, sprinkle with cinnamon.