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Beef olives in a dish

Beef Olives

  • Author: caroline
  • Total Time: 3 hours 40 minutes
  • Yield: 4 1x


These beef olives are the ultimate comfort food. Tender beef wrapped around sausage meat stuffing and slowly braised in a delicious beef and red wine gravy.

The default recipe serves four.



For the stuffing

  • 250g pork sausage meat (see note 1)
  • 50g dried breadcrumbs
  • 2 tbsp finely chopped sage (see note 2)
  • 2 cloves garlic, finely chopped
  • 1 small brown onion, diced
  • 2 tbsp toasted pine nuts (see note 3)

For the Beef

  • 4 beef topside steaks (around 200g each) (see note 4)
  • 1 tbsp olive oil

For the sauce

  • 200g carrots, diced (or whole chantenay/baby carrots)
  • 150g peeled shallots (see note 6)
  • 250ml beef stock
  • 250ml red wine (see note 7)



  1. Preheat the oven to 170C/340F.
  2. Mix the beef stock and wine in a large baking dish
  3. First, make the stuffing mix. Combine all the ingredients together in a large bowl and season well. 
  4. Next, use a meat tenderiser or a rolling pin to flatten out the steaks. You want them to be a few mm thick and not so thin that holes develop in the surface.
  5. Divide the stuffing mixture into 4 and roll each into a sausage-shaped piece. Place at the end of a piece of steak and roll it tightly into a sausage-shaped piece (the olive) (see note 7).
  6. Wrap kitchen string around each piece to secure it in place.
  7. Heat the olive oil in a large frying pan and then brown the olives all over (around 4-5 minutes). Use tongs to move them to a large baking dish.
  8. Add the carrots and shallots to the pan and cook for a further 2-3 minutes until they are starting to turn golden on the edges. Transfer them to the baking dish with the olives and cover tightly with foil.
  9. Bake in the oven for 3 hours.
  10. Remove the string before serving.


  1. If you don’t eat pork you can substitute for beef or chicken sausage meat.
  2. Dried sage can be substituted but use half the amount. 
  3. If you don’t have any pine nuts, or don’t like them, you can leave them out. Or you can substitute with roughly chopped cashew nuts. 
  4. As the beef is slowly braised you can use any cut which is geared for long and slow cooking. Topside and rump steak are great options, as is any steak which is labelled ‘braising steak’
  5. Pearl onions also work well, although are milder than shallots in flavour (which you may or may not prefer).
  6. You can substitute the wine for additional beef stock.
  • Prep Time: 40 minutes
  • Cook Time: 3 hours
  • Category: Dinner
  • Method: Oven
  • Cuisine: British


  • Serving Size: 1
  • Calories: 725
  • Fat: 30g
  • Carbohydrates: 29g
  • Protein: 75g

Keywords: british, scottish, beef, steak, dinner, comforting, indulgent, pork, gravy