Boeuf Braise aux Olives Noires

Braised beef with black olives

Preparation info
  • Serves


    • Difficulty


    • Ready in

      4 hr

Appears in
The Cooking of Provence

By Patricia Lousada

Published 1995

  • About

The best cuts for braised beef are rump end, rolled topside or chuck steak. Look for meat that is well hung and not too lean, as marbling in the meat will baste the meat as it braises and keep it succulent.


  • 3 tablespoons olive oil
  • 1 carrot, chopped
  • 1 large onion, sliced


Preheat the oven to Gas Mark 2/150°C/300°F. Heat 2 tablespoons of the oil in a flameproof casserole just large enough to hold the meat, bacon and braising vegetables. Add the carrot and oni