Beef Provencal Casserole

• 2 tbsp olive oil
• 2 lbs beef stew meat, cut into 1 1/2-inch pieces
• 4 slices bacon, finely chopped
• 1 medium leek, thinly sliced
• 2 medium carrots, peeled and coarsely chopped
• 1 None celery stalk, coarsely chopped
• 2 cloves garlic, crushed
• 1 can (15 oz) diced tomatoes
• 1 1/2 cups beef stock
• 1 cup dry red wine
• 2 None bay leaves
• 4 sprigs fresh thyme
• 6 stems fresh flat-leaf parsley
• 2 medium zucchini, thickly sliced
• 1/2 cup pitted black olives

1. Heat the oil in a Dutch oven on high heat. Cook the beef, in batches, until browned. Remove from the pan.
2. Cook the bacon, leek, carrot, celery and garlic in the same pan, stirring, until the leek softens.
3. Return the beef to pan with the undrained tomatoes, stock, wine, bay leaves, thyme and parsley. Bring to a boil. Reduce the heat to low; cover and simmer for 1 1/2 hours, stirring occasionally.
4. Add the zucchini and olives; cover and simmer for 30 mins or until the beef is tender.
5. Remove and discard the bay leaves, thyme and parsley before serving.

olive oil, beef stew meat, bacon, carrots, celery stalk, garlic, tomatoes, beef stock, red wine, bay leaves, thyme, parsley, zucchini, black olives

Taken from recipes-plus.com/api/v2.0/recipes/30832 (may not work)