Beef Goulash

• 2 tbsp olive oil
• 1 1/2 lb beef stew meat, diced
• 2.5 oz pitted green olives, halved
• 2.5 oz pitted black olives, halved
• 4 cloves garlic, minced
• 1 tbsp tomato paste
• 3.5 oz bacon lardons
• 2 None onions, roughly chopped
• 1 2/3 cups red wine
• 1 (13.5 oz) can chopped tomatoes
• 1 sprig fresh rosemary
• 1 None zucchini, diced
• 1 None red bell pepper, deseeded and diced
• 1 None yellow bell pepper, deseeded and diced
• 1 None eggplant, diced
• None None tagliatelle, to serve (optional)

1. Preheat oven to 400u0b0F.
2. Heat 1 tbsp oil in a large Dutch oven. Working in batches, brown beef. Set aside. Add olives, garlic, tomato paste, bacon and onion. Cook for 2 mins over medium heat. Return meat to pan. Add red wine, chopped tomatoes and rosemary. Transfer to oven and cook, covered, for 1 hour.
3. Meanwhile, heat remaining oil in a large frying pan, add zucchini, peppers and eggplant. Saute for 5-8 mins, until cooked through. Season.
4. Add sauteed vegetables to goulash. Serve with tagliatelle, if desired.

olive oil, beef stew meat, green olives, black olives, garlic, tomato, bacon, onions, red wine, tomatoes, rosemary, zucchini, red bell pepper, yellow bell pepper, eggplant, tagliatelle

Taken from recipes-plus.com/api/v2.0/recipes/24565 (may not work)