Carne con Olivas (Beef with olives)

 

                The distinctive flavor of this traditional recipe comes from the generous quantity of green olives ; wine too is an important ingredient.

                Top round (topside) and chuck (blade) are two cuts of meat that work well in this recipe.

Serves 6

• 750 gr (1½ lb) top round beef
• 30 ml all-purpose flour
• 60 ml Spanish olive oil
• 2 small onions, sliced
• 1 red bell pepper, chopped
• 310 ml water 
• 180 ml dry red wine
• 2 bay leaves
• Salt and pepper, to taste
• 250 ml green olives

1. Preheat the oven to 350F (180C).
2. Thinly slice the beef, then lightly dredge in the flour and shake off excess.
3. Heat the oil in a heavy pan and brown the meat lightly on each side ; transfer to an ovenproof casserole.
4. Add the onion and red pepper to the oil in the pan and cook gently until softened ; transfer to the casserole, with the meat.
5. Pour in the water, wine, bay leaves, salt and pepper, cover the casserole and bake for 1 hour, then add the olives ; cook for an additional 30 minutes, stir occasionally.
6. Remove the bay leaves ; spoon onto a platter to serve.

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