Mediterranean Beef Stew
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.
Total Time
150 minutes
Servings
4
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
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.
- •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.