Beef Olives Stew (Stuffat tal-Braġjoli) | How to make a traditional Beef Olives

beef

🥗Healthier: turkey

💰Cheaper: pork

Turkey is leaner, while pork is often less expensive.

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice provides a non-alcoholic option, while white wine can be more affordable.

Preheat oven to 160°C (320°F).

Mix minced beef, pancetta, quartered hard boiled egg, finely diced onion, chopped garlic, grated carrot, coriander powder, and salt and pepper in a bowl.

Lay beef knuckle slices flat and place a spoonful of the stuffing mixture on each.

Roll the beef slices tightly and secure with toothpicks or cooking twine.

Heat olive oil in a large pot over medium heat until shimmering.

Brown the beef rolls on all sides, about 5-7 minutes total.

Remove beef rolls and set aside; add coarsely chopped onion, chopped carrots, and chopped garlic to the pot.

Sauté vegetables until softened, about 4-5 minutes.

Stir in tomato paste and cook for 1-2 minutes until fragrant.

Pour in red wine and scrape up any browned bits from the bottom of the pot.

Add beef stock, bay leaves, and browned beef rolls back to the pot.

Bring to a simmer, cover, and transfer to the oven.

Braise for 1.5 to 2 hours until beef is tender.

Add frozen peas to the pot during the last 30 minutes of cooking.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens