Braised beef with green olives and orange zest
Preparation: 20 minutes
Cooking: 2 hours
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.
Try making beef empanadas by shredding or chopping leftover meat and olives and mixing with a bit of the sauce. Cut out rounds of puff pastry and fill with the chopped meat and olives. Fold over, pinch to seal and brush with eggwash. Bake until golden and puffed up.
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.