Ingredients for Beef With Black Olives Pie
- 2 tablespoons olive oil
- 1 1/2 lbs beef stew meat
- 2 1/2 cups all-purpose flour
- 1 cup (2 sticks) + 2 tablespoons butter
- 2 large onions, chopped
- 4 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Not specified
- 1 cinnamon stick (implied)
- 1 (28 ounce) can crushed tomatoes
- 1 cup pitted Kalamata olives
- 1/2 cup ice water
- 1 tablespoon tomato paste
- 1/4 cup flour
- Not specified
- Not specified
- 1 teaspoon salt (plus more to taste)
- 1/2 teaspoon turmeric
- Not specified
- Pepper, to taste
- 1/4 teaspoon ground cinnamon
- Pinch cayenne pepper (optional)
- 1 teaspoon harissa paste (optional)
- 1 cup beef broth
- Sweet potatoes (optional for serving)
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How to Make Beef With Black Olives Pie
- **Prepare the Filling:** In a large casserole dish, heat 2 tablespoons of olive oil over high heat.
- Season 1.5 lbs beef stew meat generously with salt and pepper, then dredge in 1/4 cup seasoned flour, ensuring each piece is fully coated.
- Brown the beef in batches, ensuring not to overcrowd the pan. Remove the browned beef and set aside.
- Reduce heat to medium. Add 2 tablespoons of butter to the pan. Add 2 large chopped onions and cook until translucent (about 10 minutes), stirring occasionally to prevent burning.
- Add 4 cloves minced garlic, 1/4 cup chopped fresh parsley, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon turmeric, 1/4 teaspoon cinnamon, and a pinch of cayenne pepper (optional, or substitute with 1 teaspoon harissa paste for extra heat). Cook for 2 minutes, stirring constantly.
- Return the beef to the pan. Add 1 (28 ounce) can crushed tomatoes, 1 cup pitted Kalamata olives, 1 cup beef broth, and 1 tablespoon tomato paste. Stir to combine.
- Partially mash the tomatoes with a spoon, scraping the bottom of the pan to prevent sticking. Bring to a simmer, then reduce heat to low, cover, and cook for 2 hours, stirring occasionally and adding more broth if needed to maintain moisture.
- Remove cinnamon stick and season with salt and pepper to taste.
- **Make the Pastry:** In a large bowl, combine 2 1/2 cups all-purpose flour and 1 teaspoon salt.
- Cut in 1 cup (2 sticks) cold unsalted butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Gradually add 1/2 cup ice water, mixing until a soft dough forms. Add more water as needed.
- Form the dough into a ball, wrap in plastic wrap, and chill for at least 30 minutes.
- **Assemble and Bake:** Preheat oven to 425°F (220°C). Once the filling is cooked, transfer it to a medium pie dish.
- Roll out the chilled pastry dough to fit the pie dish. Brush the edges of the pie dish with water to help seal the crust.
- Cover the filling with the pastry, crimp the edges, and cut a small vent in the top.
- Bake for 20 minutes, or until the crust is golden brown and the filling is bubbly.
- Serve with boiled sweet potatoes tossed in butter and chopped fresh parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
18g
Fat
86g
Carbs
15g
