Beef, Fig & Olive Stew - cooking recipe

Ingredients

8 ounces lean ground beef or 8 ounces ground lamb
1 teaspoon extra virgin olive oil
2 tablespoons minced garlic
1 teaspoon herbes de provence
1/4 cup dry red wine
1 (14 ounce) can beef broth
2 teaspoons cornstarch
2 plum tomatoes, diced
1/4 cup dried fig, chopped
2 tablespoons chopped green olives or 2 tablespoons capers
1/8 teaspoon fresh ground pepper

Preparation

Brown beef in pan.
Add garlic and herbes de Provence, stir for about 30 seconds.
Add wine, scrap up any browned bit, stir until slightly reduced, about 1 minute.
In a small bowl, stir together beef broth and cornstarch. Add to pan and increase heat to high, bring to a simmer, stirring constantly.
Add tomatoes, figs, olives and pepper and return to a simmer.
Maintain a simmer, stirring occasionally until tomatoes have broken down, about 5 minutes.
Heat through, about 2 minutes.