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Beef and Black Olive Stew
(Boeuf aux olives noire)


  • 2.5 kg beef oyster blade (paleron shoulder cut)
  • 5 garlic cloves
  • 3 onions (sliced)
  • 4 carrots (cut into 2cm pieces)
  • 1 bottle full-bodied red wine
  • olive oil
  • 3 sprigs of thyme (or1/2 tsp)
  • 3 dried bay leaves
  • 250g oil-cured black olives

salt and pepper to taste


1)The day before cooking combine the meat, garlic, onions, carrots and wine in a large bowl. Cover and refrigerate for 12 hours, stirring from time to time.

2)Remove the meat from the marinade (retain for later) drain well and let the beef come to room temperature.

3) In a very large, heavy bottomed Chasseur casserole, heat the oil over medium-high heat. Add the meat and brown on all sides, working in several batches if necessary taking care not to crowd the meat. Add the thyme, bay leaves and olives and season with salt and pepper.

4) Pour the marinade ingredients over the meat, Cover and bring to a boil. Reduce the heat and barely simmer, half covered, for 2 hours.

5) Discard the bay leaves and thyme sprigs.

6) Serve with rice, pasta or potatoes.