Beef Olives Stew (Stuffat tal-Braġjoli) | How to make a traditional Beef Olives

Beef olives stew (Stuffat tal-Braġjoli) is a traditional and very popular dish in the Maltese cuisine. A stuffing which is generally made of minced meat, eggs, pancetta/bacon and sometimes local Maltese sausage, is rolled in thinly sliced beef and cooked either in a stew or baked in the oven. This recipe does not use any olives - 'to olive' have previously meant 'to wrap' sliced meat around a stuffing, and hence the name 'Beef olives' was adopted for the Traditional Maltese Braġjoli. Anyone visiting the tiny island of Malta should try this traditional dish, alternatively, you can follow this easy recipe. This recipe does not use potatoes in the stew - if you wish to use potatoes add 2 large potatoes (large dice) to the stew and an additional 1 cup (240 ml) beef stock.

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Ingredients (Serve 4):

Beef olives:
• 4 large beef knuckle slices, (approx. 1 lb / 455 g)
• 1 lb (455 g) minced beef
• 4 oz (115g) pancetta, diced
• 1 hard boiled egg, quartered
• 1 medium yellow onion, finely diced
• 2 cloves of garlic, chopped
• 1 medium carrot, grated
• 1 tbsp. olive oil
• ½ tsp. coriander powder
• Salt and pepper to taste
• Toothpicks or Cooking twine

Stew:
• 3 medium carrot, chopped
• 1 medium yellow onion, coarsely chopped
• 2 cloves of garlic, chopped
• 1 cup (130 g) frozen peas
• 1 cup (240 ml) beef stock, hot or boiling
• 1 cup (270 g) canned chopped tomatoes
• ½ cup red (or marsala) wine
• 2 tbsp. tomato paste
• 2 bay leaves, dried
• 1 tbsp. olive oil
• Salt and pepper to taste