Beef with olives

Beef with olives

A rich beef dish, gently simmered with tomatoes, garlic, thyme and black olives. Serve with crusty fresh bread to soak up the delicious juices.

Preparation time

10 minutes

Cooking time

70 minutes

Serving number 4

Ingredients

800 g Beef, stewing steak
2 tbsp Olive oil
200 ml White wine
1 tablet MAGGI Beef bouillon (broth/stock) (dissolved in 500ml boiling water)
2 cloves Garlic (peeled and finely chopped)
1 Onion (peeled and finely chopped)
1 tbsp Thyme, fresh (chopped)
100 g Black olive (de-stoned)
Freshly ground black pepper
3 Tomatoes (peeled and chopped)

Preparation steps

Heat the oil in a large saucepan, add the chopped onion and fry gently for 3-4 minutes or until the onion is softened.

Add the garlic and beef cubes. Continue to fry for 3-4 minutes or until the beef is browned.

Add the tomatoes, white wine, MAGGI Beef bouillon and the chopped thyme. Bring up to the boil, reduce the heat and cover the pan. Cook over a gentle heat for 20 minutes, stirring from time to time.

Add the olives to the pan and then allow to cook gently for another 40 minutes or until the meat is tender.

Season with the freshly ground black pepper, according to taste. Serve.

Nutritional values per serving

Carbohydrate, total (g) 7.31
Energy (Kcal) 417.29
Protein (g) 45.45
Fats, total (g) 22.92
Energy (Kj) 1749.34