Beef, Olive and Orange Stew

Stews are hearty dishes that can be made in advance and are quite affordable to make. This one is unusual, using black olives and flavours of orange.

The stew, served with mashed potatoes
  • Degree of Difficulty: Easy
  • Cost: $
  • Preparation Time:
  • Cooking Time:
  • Yields: 4 portions
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This stew is excellent on cold wintry nights. It is rich in flavours and will satisfy the most demanding guest. You can make the dish a day ahead and store it, reducing the amount of cooking on the day you wish to serve it. Perfect!




  • 700g Shoulder (blade) steaks
  • 2 Medium sized onions
  • 500ml Beef stock
  • 250ml Red wine
  • 60g Flour
  • 1 can (400g) Crushed tomatoes
  • 1 Orange
  • 3 Cloves garlic
  • 3 dozen pitted Kalamata olives
  • 2 large carrots
  • 1 dozen large button mushroom
  • 200g Green beans
  • 3 Bay leaves
  • 30ml Dried oregano
  • 25g Butter
  • Vegetable oil
  • Salt, black pepper

If you don't have home-made beef stock, you can purchase some pre-made at the grocery store. Beware, some brands contain too much salt - Look for a reduced salt brand. You could also use fresh tomatoes that you've chopped yourself instead of using canned tomatoes. Should you wish not to use wine in the recipe, you could use more stock.

Mise En Place

  1. Peel and chop the onions in small dices. Reserve. ( ) [?]
  2. Cut the meat in small even cubes. Reserve.
  3. Peel and chop the garlic very small. Reserve.
  4. Use a potato peeler to remove the orange peel.


  1. Heat up a little bit of oil in a pot.
  2. Add some of the meat in the pot. You need to brown the meat. If you add too much meat to the pot, you will bring the temperature down too quickly and your meat will release juices and "boil" rather than colour.
  3. When the meat is evenly coloured, remove it and reserve by the side of the stove.
  4. Add some oil if necessary, add more meat and brown it.
  5. Repeat as many times as needed.
  6. Remove all meat from the pot. You will have a lovely cover of caramelised juices that will be brown, almost black in places. This is good.
  7. Add a bit more oil and colour the onions.
  8. Return the meat to the pot, add the butter, and take off the heat.
  9. Add the flour, and mix well until all the flower is evenly mixed and spread over the onions and meat.
  10. Add the crushed tomatoes, the wine, and the stock. Mix well.
  11. Turn the heat back under the pot and bring to a boil.
  12. Add the garlic, the orange, the olives, the bay leaves, and the oregano.
  13. Season with salt and black pepper.
  14. Control the temperature, and let simmer.
  15. Stirr with a wooden spoon, making sure nothing has "stuck" to the bottom of the pan.
  16. Put a lid on the pot. Leave the lid askew, not completely sealing the pot.
  17. Make sure the temperature only lets the dish simmer and not on a hard boil
  18. While that is cooking, cut the carrots in small, even pieces. I decided to "turn" them (same size and shape), but that is not necessary.
  19. Cut the beans in short segments about the length of the carrots pieces.
  20. Cook the beans in boiling water. Keep them slightly under cooked as they will cook more in the stew. Reserve.
  21. Cook the carrots in boiling water. Keep them slightly under cooked as they will cook more in the stew. Reserve.
  22. Cut the mushroom in small quarters.
  23. In a pan with a little vegetable oil, fry the mushroom on very high heat. Reserve

You will cook the stew approximately 60 to 90 minutes, or until the meat becomes tender. Make sure to stirr the pot occasionally so it doesn't stick to the bottom.


  1. Remove the orange peel and bay leaves. This may be a tricky "fishing expedition", but it is important as you wouldn't like to bite on laurel, nor on orange peel.
  2. Add the carrots, green beans and mushroom to the stew.
  3. Adjust seasoning.
  4. Serve and enjoy.


The onions, before chopping.

Chopping onions
Chopping the onions finely.

Getting orange peels
Using a peeler to get strips of orange peel.

Cutting meat into strips
Cutting meat into strips before making cubes.

Meat cooking in pot
The beef browning in the pot. See how little meat is in the pot? To ensure it browns rather than boils.

Browned meat
The beef is browned, ready to set aside for the next batch.

Reserved meat
The beef, set aside while other cubes are being browned.

Caramelized meat juices
The caramelized meat juices at the bottom of the pan will provide flavour to the stew.

Browning onions
Browning the onions in the same pan as the one used for the beef.

Measuring flour
Measuring 60g of flour.

Mixing in the flour
Adding the flour to the meat and onions.

Mixed in flour
The flour is well mixed in with the beef and onions.

Olives, orange and garlic
After the tomatoes, wine and stock were added and mixed, we're adding the orange peel, olives and chopped garlic.

Simmering stew
The stew is now simmering.

Lid on pot
Lid placed on the pot, not closing it hermetically.

Turned carrots
Cutting carrots in even pieces. Here you can see them turned into shape.

Fried mushroom
Mushroom, nicely browned after being fried.

The stew, served with mashed potatoes
The stew, served with mashed potatoes, decorated with fresh chopped marsley.


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