Beef With Black Olives Pie Recipe

Ingredients for Beef With Black Olives Pie

• Olive Oil
• Chuck Steak
• All Purpose Flour
• Butter (optional, for serving)
• 2 large chopped onions
• Garlic Cloves
• Flat Leaf Parsley
• Ground Cumin
• Ground Coriander
• Ground Ginger
• Cinnamon Stick
• Plum Tomatoes
• Black Olives
• 1 cup beef broth
• 1 tablespoon tomato paste
• 1/4 cup seasoned flour
• Baking Powder
• Bicarbonate Of Soda
• Salt
• Turmeric Powder
• Milk

How to Make Beef With Black Olives Pie

1. **Prepare the Filling:** In a large casserole dish, heat 2 tablespoons of olive oil over high heat.
2. 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.
3. Brown the beef in batches, ensuring not to overcrowd the pan. Remove the browned beef and set aside.
4. 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.
5. 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.
6. 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.
7. 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.
8. Remove cinnamon stick and season with salt and pepper to taste.
9. **Make the Pastry:** In a large bowl, combine 2 1/2 cups all-purpose flour and 1 teaspoon salt.
10. Cut in 1 cup (2 sticks) cold unsalted butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
11. Gradually add 1/2 cup ice water, mixing until a soft dough forms. Add more water as needed.
12. Form the dough into a ball, wrap in plastic wrap, and chill for at least 30 minutes.
13. **Assemble and Bake:** Preheat oven to 425°F (220°C). Once the filling is cooked, transfer it to a medium pie dish.
14. 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.
15. Cover the filling with the pastry, crimp the edges, and cut a small vent in the top.
16. Bake for 20 minutes, or until the crust is golden brown and the filling is bubbly.
17. Serve with boiled sweet potatoes tossed in butter and chopped fresh parsley (optional).