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Braised beef with green olives and orange zest

Braised beef with green olives and orange zest

Serves

4

Prep Time

20

Cook Time

120

Ingredients

600g Chuck steak, trimmed and diced

1 tbsp Plain flour

1 Onion, sliced

1½ tsp Smoked paprika

3 cups Low-salt beef stock

100g Pitted green olives

2 Bay leaves

Juice and zest of 1 orange

Chopped parsley, grilled bread and spinach with pine nuts, to serve

Method

  • Preheat the oven to 170°C. Place a casserole over a moderately high heat. Dust the beef with flour and sear in a small amount of olive oil for 6 minutes or until well coloured. Add the onion and smoked paprika for the last minute.
  • Add the stock, olives, bay leaves, orange juice and half of the zest and bring up to the boil. Cover and place in the oven for 2 hours or until the meat is very tender.
  • Season with pepper and scatter with chopped parsley and the remaining orange zest. Serve with grilled bread and a green salad with pine nuts.

Tips

  • For a gluten free version, simply omit the flour and serve with rice instead of grilled bread.
  • The braised beef can be made up to 2 days ahead and gently reheated to serve.
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