Dinner

Beef Olives (Stuffed Rolled Beef)

Prep

30 min

Cook

1 hr 30 min

Servings

BritishMediumDinnerHigh Protein

About this dish

Beef olives are a proper British classic that's due a comeback. Thin slices of beef are spread with a savoury stuffing, rolled up, and simmered in a rich gravy until tender.

They're the kind of comfort food that fills the kitchen with that 'something good's happening' smell. My version keeps the traditional soul but trims the fuss, so you can get a cracking dinner on the table without a palaver.

I've added a good slug of Marmite to the gravy because, let's face it, a spoonful of that dark magic makes everything taste beefier. Serve with mash and a pile of greens – you'll be licking the plate.

Ingredients

UK and US measurements are both included for every recipe.

Beef round steak

protein

800 g

Imperial: 1 ¾ lb

Fresh breadcrumbs

grain

75 g

Imperial: 1 ½ cups

Beef suet

fat

50 g

Imperial: ½ cup

Onion, finely chopped

vegetable

1 small, about 100 g

Imperial: 1 small, about 3 ½ oz

Fresh parsley, chopped

herb

3 tbsp

Fresh thyme leaves

herb

1 tsp

Lemon zest

other

1 tsp

Ground nutmeg

spice

¼ tsp

Large egg, beaten

other

Salt and freshly ground black pepper

seasoning

to taste

Butter

dairy

30 g

Imperial: 2 tbsp

Olive oil

fat

1 tbsp

Beef stock

liquid

600 ml

Imperial: 2 ½ cups

Tomato puree

seasoning

1 tbsp

Worcestershire sauce

seasoning

1 tbsp

Marmite

seasoning

1 tsp

Bay leaf

herb

Cornflour (optional, for thickening)

other

1 tbsp

Method

Prepare the beef

10 min

Place each beef steak between two sheets of cling film and beat with a rolling pin until about 5mm thick. Cut into rectangles about 10cm by 12cm. Season both sides with salt and pepper.

Make the stuffing

10 min

In a bowl, mix the breadcrumbs, suet, chopped onion, parsley, thyme, lemon zest, nutmeg, and beaten egg. Season with a little salt and pepper. Stir until everything is well combined and holds together.

Stuff and roll

10 min

Divide the stuffing among the beef pieces, spreading it evenly but leaving a small border. Roll up each piece from a short end, tucking in the sides as you go. Secure with a toothpick or tie with kitchen string.

Brown the beef olives

10 min

Heat the butter and oil in a large flameproof casserole or heavy skillet over medium-high heat. Brown the beef olives in batches until golden on all sides. Remove and set aside.

Build the gravy

5 min

In the same pan, reduce the heat to medium. Stir in the tomato puree and Worcestershire sauce, scraping up any browned bits. Pour in the beef stock and add the Marmite and bay leaf. Bring to a simmer.

Braise until tender

1 hr 30 min

Return the beef olives to the pan. Cover and simmer gently for 1 hour 15 minutes to 1 hour 30 minutes, or until the beef is very tender. If using a skillet, you may need to cover with a lid or foil.

Thicken and finish

5 min

Remove the beef olives to a warm plate and keep warm. If you like a thicker gravy, mix the cornflour with a little cold water to make a slurry and stir it into the sauce. Simmer for 2 minutes until thickened. Season to taste.

Serve

5 min

Remove any toothpicks or string before serving. Serve the beef olives with the gravy spooned over, alongside mashed potatoes and green vegetables.

Equipment

Rolling pin
Cling film
Toothpicks or kitchen string
Flameproof casserole or heavy skillet with lid

Nutrition facts

420 kcal

Calories

35 g

Protein

18 g

Carbohydrates

28 g

Fat

2 g

Fiber

900 mg

Sodium

Tips

If you can't get suet, you can use cold butter grated into the breadcrumbs instead – it does a similar job., Don't skip the browning step, it builds a deep, savoury flavour that you can't get otherwise.
The beef olives can be made ahead and reheated gently – they often taste even better the next day.
If you prefer a smoother gravy, strain it through a sieve or blend with a stick blender before serving – but I like a few rusty bits myself.

Serving suggestions

Serve with creamy mashed potatoes, steamed greens like spring greens or broccoli, and maybe a dollop of horseradish if you’re feeling feisty.

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Recipe by

Imogen Hawthorne

Specialises in British cuisine

Imogen makes bangers and mash with onion gravy that she reduces for hours. She is a patient masher.

Describe yourself in three words: Mashy, oniony, banger queen.