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beef olives recipe

Traditional Scottish Beef Olives

A hearty and historic Scottish dish featuring thin slices of beef wrapped around a savoury stuffing, then slowly simmered in a rich sauce for a comforting meal.
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
10 minutes
Total Time 2 hours 55 minutes
Servings: 4 searving
Course: Comfort Food, Scottish Cuisine
Cuisine: Scottish
Calories: 450
Ingredients Equipment Method

Ingredients
  

  • For the Beef Olives:
  • 4 Thin Slices of Beef Steak
  • Salt to taste
  • Pepper to taste
  • 1 tsp Garlic Powder
  • For the Stuffing:
  • 200 g Sausage Meat or breadcrumb-herb mixture
  • 1 small Onion finely chopped
  • 1 tbsp Fresh Parsley chopped
  • 1/2 tsp Dried Thyme
  • For the Sauce:
  • 1 tbsp Vegetable Oil
  • 1 Onion sliced
  • 2 Carrots chopped
  • 1 cup Beef Stock
  • 1/2 cup Red Wine
  • 1 tsp Clove Powder
  • 1 tbsp Tomato Paste

Equipment

  • 1 Meat Mallet – For tenderizing the beef slices.
  • 1 Frying Pan – To sear the beef olives.
  • 1 Casserole Dish – For slow cooking the beef olives.
  • Kitchen Twine or Toothpicks – To secure the beef rolls.

Method
 

  1. Prepare the Beef: Lay out the thin beef slices and season with salt, pepper, and garlic powder.
  2. Make the Stuffing: In a bowl, combine sausage meat (or breadcrumb mix), chopped onion, parsley, and thyme. Mix well.
  3. Assemble the Beef Olives: Place a spoonful of stuffing onto each beef slice, roll tightly, and secure with kitchen twine or toothpicks.
  4. Sear the Rolls: Heat oil in a frying pan over medium heat. Brown the beef olives on all sides for about 2-3 minutes.
  5. Prepare the Sauce: Remove the beef olives and sauté the sliced onion and carrots in the same pan until softened. Stir in tomato paste, clove powder, and red wine, scraping up browned bits.
  6. Slow Cook: Transfer everything to a casserole dish, add beef stock, cover, and simmer on low heat for 2.5 hours until the beef is tender.
  7. Rest & Serve: Let the beef olives rest for 10 minutes before serving with mashed potatoes or crusty bread.