Beef Casserole With Black Olives Recipe

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Servings: 4


Cost per serving $2.79 view details
  • 450 gm onions
  • 225 gm flat mushrooms
  • 350 gm streaky bacon rashers preferably unsmoked
  • 1 1/10 kg stewing steak preferably in one piece
  • 90 ml oil
  • 3 lrg clv garlic
  • 2 x level tbsp tomato paste
  • 100 ml brandy
  • 1 x level tbsp plain flour
  • 150 ml red wine
  • 300 ml beef stock bouquet garni
  • 125 gm black olives sprigs of flatleafed parsley to garnish
  • 1 sm ciabatta loaf olive oil to drizzle plus 5 tbsp small handful flatleafed parsley about 40g
  • 6 x level tbsp fresh white breadcrumbs
  • 1 x level tsp capers
  • 1 x gherkin
  • 2 Tbsp. lemon juice
  • 1 x level tbsp minced fresh chives
  • 1 x salt and freshly grnd black pepper


  1. Roughly chop the onions.
  2. Quarter the flat mushrooms if they are large then cover.
  3. Cut the rind from the streaky bacon and slice it into thin strips (lardons).
  4. Cut the stewing steak into 40mm cubes.
  5. Heat half the oil in a large flameproof casserole.
  6. On the boiling plate brown the stewing steak in batches till it is a dark chestnut brown; remove and keep hot in the simmering oven.
  7. Add in the bacon lardons to the casserole and fry till they are golden then add in them to the beef.
  8. Add in the remaining oil and cook the minced onions till they are golden.
  9. Add in the crushed garlic fry for 30 seconds then fold in the tomato paste. Cook stirring for 1 to 2 min then pour in the brandy.
  10. Bring to the boil and bubble to reduce by half.
  11. Remove the pan from the heat then add in the plain flour and mix till smooth. Pour in the red wine return to the boil and bubble for 1 minute.
  12. Return the stewing steak and bacon to the casserole then add in sufficient stock to barely cover the meat.
  13. Add in the bouquet gami.
  14. Bring to the boil then cover.
  15. Either cook on the grid shelf on the floor of the roasting ovenfor 30 min then transfer to the simmering ovenfor 1 to 2 hrs or possibly cook on the floor of the simmering ovenfor 4 hrs or possibly till the meat is tender.
  16. Add in the mushrooms during the last 20 to 30 min.
  17. Cook on the grid shelf on the floor of the baking ovenfor 1 1/4 to 1 1/2 hrs or possibly till the meat is tender.
  18. Add in the mushrooms during the last 20 to 30 min.
  19. To make the parsley croutes cut the ciabatta loaf into 5mm thick slices drizzle proportionately with extra virgin olive oil and bake in a roasting tin on the floor of the roasting ovenfor 5 to 7 min till golden.
  20. Place all other ingredients apart from the seasoning in a food processor or possibly blender and process till thoroughly combined; season to taste.
  21. Spoon the mix on top of the toasted ciabatta.
  22. Just before serving remove the bouquet garni and stir in the black olives.
  23. Serve immediately gamished with flatleafed parsley and accompanied by the parsley croutes.
  24. This is a hearty casserole which improves if eaten the day after it is cooked making it ideal for weekend entertaining. As an alternative to streaky bacon rashers and to save time look out for precut bacon lardons now sold in most at major supermarkets.
  25. Serves 4


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Nutrition Facts

Amount Per Serving %DV
Serving Size 309g
Recipe makes 4 servings
Calories 665  
Calories from Fat 472 71%
Total Fat 52.88g 66%
Saturated Fat 6.06g 24%
Trans Fat 0.53g  
Cholesterol 0mg 0%
Sodium 210mg 9%
Potassium 505mg 14%
Total Carbs 25.82g 7%
Dietary Fiber 3.3g 11%
Sugars 8.89g 6%
Protein 4.98g 8%
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