Mediterranean Beef Stew
This Mediterranean beef stew builds a whole dish from six ingredients, with green olives doing the work that stock, herbs and spice would do elsewhere. It is adapted from a dish Keith Floyd cooked on his Floyd around the Med series. The beef is cooked in whole steaks rather than cubes, and simmers for two hours in tomato juices until tender. Soak brined olives first so the gravy stays balanced.
Instructions
Warm a generous amount of good olive oil in a large saucepan or casserole dish over gentle heat. Add the chopped onion and garlic and cook for a few minutes until softened, taking care that neither takes on any colour.
Season the steaks well on both sides with salt and black pepper, then put them straight into the pan. Fry them, turning as needed, until the surface is sealed and lightly browned all over.
Add the olives and the diced tomatoes to the pan. Put the lid on and simmer very gently for two hours, until the beef is tender and the tomatoes have broken down into a loose gravy.
Serve the stew hot, with rice or with bread to mop up the gravy. The olives make it substantial enough to eat on its own.
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