Ingredients

• 600g (1lb 5oz) diced lean beef stewing steak
• Low fat cooking spray
• 1 large onion, sliced
• 6 garlic cloves, peeled
• 1 tablespoon fresh chopped rosemary
• 12 black olives in brine, drained
• 400g can of chopped tomatoes
• 1 litre (1¾ pints) beef stock made using 2 low salt stock cubes
• 125g (4½ oz) wholemeal pasta shapes, e.g. fusilli
• Freshly ground black pepper

Method 

1. Preheat the oven to 140^OC (120^OC fan / Gas mark 1). 
2. Brown the beef in low fat cooking spray in a non stick frying pan.   Do this in two batches, transferring the meat to a plate as it is done.
3. At the same time, brown the onion in low fat cooking spray in a large flameproof casserole dish, adding a splash of water if needed to stop the onion from sticking.
4. Add the whole garlic cloves, rosemary, olives and chopped tomatoes to the casserole dish.
5. Pour a little of the stock into the frying pan and stir to release the meat browning juices, then add this to the casserole, along with the rest of the stock.
6. Return the beef to the casserole and bring it to a simmer.  Cover the transfer to the oven to cook for 1½ hours.
7. Stir the pasta into the casserole, pushing it down into the liquid.
8. Replace the lid and return the casserole to the oven to cook for 15-20 minutes, until the pasta is tender.
9. Season and serve immediately.

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