Beef Roast Stew

    1 hour 50 minutes

    This is a lovely beef stew that cooks a roast divided into 4 then just before serving the beef is sliced and returned to the sauce that contains capsicum, tomatoes, potatoes and olives.

    2 people made this

    Serves: 6 

    • 2kg beef roast
    • 1 pinch salt and pepper, to taste
    • oil for frying
    • 1 onion, diced
    • 2 cloves garlic, crushed
    • 2 large fresh tomatoes, diced
    • 1 tablespoon whole peppercorns, crushed
    • 115g spanish olives with juice
    • 1 onion, quartered
    • 2 beef stock cubes
    • 2 bay leaves
    • 115ml tomato sauce
    • 1 large red capsicum, sliced
    • 4 small potatoes, peeled and quartered
    • 1 tablespoon cornflour, optional

    Preparation:10min  ›  Cook:1hour40min  ›  Ready in:1hour50min 

    1. Rinse beef and pat dry with paper towels then cut beef into 4 chunks. Sprinkle with salt and pepper.
    2. Saute diced onion and garlic in a frying pan then transfere to a large saucepan. Brown beef on all sides in the same frying pan then transfer to the saucepan.
    3. Add tomatoes, peppercorns, olives, onion, bay leaves and beef stock cubes.
    4. Bring to a boil then add tomato sauce and simmer for 1 hour. Take the meat out of the saucepan then add capsicum and simmer for 30 minutes.
    5. In a frying pan, fry potatoes in oil until golden brown. When done add to simmering mixture.
    6. Thicken sauce if desired by mixing cornflour with water then adding to the saucepan.
    7. Slice meat across the grain and add to saucepan. Mix together. Cook for another 5 minutes. Serve.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (20)


    good dish! nice twist on a stew with the olives! used top sirloin instead of the chuck and it came out very nice with the leanness of the meat!  -  03 Feb 2011  (Review from Allrecipes USA and Canada)


    My kids were EXTREMELY reluctant to try this as they helped me pull all of the ingredients together--they kept telling me they didn't think it would turn out well. I also had my doubts (olives, potatoes, and ketchup?!) BUT the eating of the meal was another situation all together! This is delicious! My only 2 suggestions would be to #1 cube the meat before browning because having to cut the meat in the bowl was a bit awkward and #2 give the meat the time to cook that the peppers are--I didn't see any need for leaving the meat out as they cooked and am glad I didn't.  -  06 Jan 2011  (Review from Allrecipes USA and Canada)


    We will definitely make this again. We made it with a pork roast and added a couple of jalapenos, and ginger to suit our own tastes. Everyone loved it. I have now made this several is easily my favorite recipe EVER! It's so easy to substitute to your own veggies and proteins. My brother made it with seafood once!  -  05 Dec 2010  (Review from Allrecipes USA and Canada)