Beef and Olive Stew (with Ancient and Modern Variations)


Let me first acknowledge that sheep and goats seemed a more regular feature of biblical diets, than was beef.  That said beef is a kosher meat (Lev. 11) and is acknowledged as being eaten (I Kings 4:23).  Best of all, this recipe was enjoyed by my wife.


  • Beef 200 grams (I used chopped organic steak)
  • Olives 6 large firm green (I used Spanish Queen variety)
  • Carrot 1/2 [Used in Roman cookery].
  • Garlic 2 cloves
  • Olive oil (2 Tbs)
  • Oregano 1/2  to 1 tsp depending on taste [Oregano is not mentioned in the Bible but was common in both Greek and Roman cookery].
  • Beef stock 1/2 cup
  • Salt

Sear beef in a pan in a little olive oil and salt.  Oil bottom of a slow cooker dish with oil and add beef.  Dice the carrot and garlic.  Slice pitted olives into rings.  Put carrot, garlic and olives into dish and then sprinkle with oregano.  Pour beef stock over meat and veg and cook on low setting 3 hours.  [It necessary to thicken or as a matter of taste a Tbs of (anachronistic) tomato paste can be stirred in before serving.

An additional non-biblical (non-Roman) ingredient is 1/2 a red pepper diced small and added with the carrot and garlic.  We have tried the recipe both ways, and found it equally nice (just different).

This made one large bowl of stew (as I am pescatarian), so ingredients may need doubling for family fare.



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