In a large saucepan, tip in the beef strips and fry until sealed, then add the pepper, tomatoes and rosemary, then bring to the boil.
Simmer slowly for 1 hour 30 mins (or longer and slower) until the meat is cooked through, adding some boiling water if needed. Stir through the olives and serve with mash or polenta.
Recipe from Good Food magazine
1 tbsp garlic infused oil
2 tbsp olive oil
300g pack beef stir-fry strips, or use beef steak, thinly sliced
1 red capsicum/pepper, deseeded and thinly sliced
400g can chopped tomatoes
sprig rosemary, chopped
1 tbsp chopped chives
handful pitted olives