This is a hearty and flavoursome beef stew inspired by the Mediterranean. It is based on a dish cooked by Keith Floyd in his Floyd around the Med TV series. The olives make this a filling meal in itself, but it could be served with rice or simply with bread to mop-up the gravy.
Ingredients
- 500 g (1.1 lb) of lean beef stewing/braising steak (in steaks, not diced)
- 600 g (1.3 lb) of green olives, stones removed
- 6 large tomatoes, diced
- 1 onion, finely chopped
- 1 large clove of garlic, finely chopped
- Olive oil
Procedure
- In a large saucepan or casserole dish, gently fry the onion and garlic in plenty of good olive oil for a few minutes, taking care not to brown them.
- Season the beef well with salt and black pepper and immediately add to the pan. Fry until evenly sealed and lightly browned.
- Add the olives and tomatoes to the pan and simmer gently for two hours with the lid on.
- Serve.
Notes, tips and variations
- If you buy olives in brine, it’s a good idea to soak them in fresh water before use so that the resulting dish is not overly salty.
- Adding red wine or a dark beer such as a dunkel or stout could result in a richer gravy but may overpower the fresh flavour of the vegetables.