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Braised beef with green olives and orange zest

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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


1 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.
2 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.
3 Season with pepper and scatter with chopped parsley and the remaining orange zest. Serve with grilled bread and a green salad with pine nuts.


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