Braised beef with green olives and orange zest

Serves

Prep Time

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

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.

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.