Beef and Mixed Olive Stew

Cook time 45 minutes
Servings 4


1 tbsp extra virgin olive oil

1 Spanish onion, chopped

1kg piece of chuck steak, cut into 6cm pieces

1 tbsp coriander seeds, crushed

1 tbsp plain flour

1 tbsp red wine vinegar

50g kalamata olives, pitted

50g green olives, pitted

1 piece of orange peel

6 kipfler potatoes, scrubbed clean, skin on

1L beef stock

2 sprigs of parsley to serve

Salt and pepper

Beef and Mixed Olive Stew


Pit the olives and discard the stones.

Heat the extra virgin olive oil in the pressure cooker and sear off salt and pepper seasoned beef in batches. Remove and then add the onion and coriander seeds and cook for 3-4 minutes to lightly colour. Add orange peel to the pressure cooker. Return the meat and then sprinkle over the flour. Using a wooden spoon coat everything in the flour and cook for 30 seconds then add red wine vinegar followed by the olives, beef stock and potatoes.

Season lightly with salt (as the olives will be salty) and pepper. Secure the lid and set the timer on the integrated sensor to 50 minutes.

If cooking in a traditional stew pot, put the lid on and turn the heat down to a gentle simmer. Cook for 2 hours or until the meat is tender.

Once cooked garnish with parsley.