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Summer Stew
  1. Cut the rump roast into cubes, dredge in flour, and place in a pot.
  2. Add the chilled broth, onion, olives, bay leaf, and a little salt.
  3. Cover and cook over low heat for 45 minutes, stirring occasionally.
  4. Add the cherry tomatoes and cook for an additional 15 minutes. If the pot looks dry, add a small amount of broth.
  5. Serve warm garnished with basil leaves.
  6. Sprinkle with pepper and drizzle with some oil just before serving.