Spezzatino di manzo con vino rosso

Beef stew with red wine, olives and red peppers.

In a little oil brown the diced beef, remove, fry onions, add garlic, and finely chopped carrot, return the meat add a glass of red wine, simmer for a couple of minutes, then add a pinch of nutmeg, a mug of beef stock, tin of chopped tomatoes, thyme, bay leaf, and black olives. Put in an oven for an hour.

Slice a large red pepper thinly and add to the stew and put it back in the oven for half an hour.