Beef and Mixed Olive Stew

• 1 tbsp extra virgin olive oil
• 1 Spanish onion, chopped
• 1kg piece of chuck steak, cut into 6cm pieces
• 1 tbsp coriander seeds, crushed
• 1 tbsp plain flour
• 1 tbsp red wine vinegar
• 50g kalamata olives, pitted
• 50g green olives, pitted
• 1 piece of orange peel
• 6 kipfler potatoes, scrubbed clean, skin on
• 1L beef stock
• 2 sprigs of parsley to serve
• Salt and pepper

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This recipe was created in partnership with Everyday Gourmet.

Beef and Mixed Olive Stew is a classic Provençal dish. This hearty and flavourful stew will be a favourite for weekend gatherings or as a meal prep option. It is a great one-pot meal that saves clean up time in the kitchen. This recipe was cooked in the Tefal Clipso Minut' Perfect stovetop pressure cooker which has a large food capacity enough to cook for a big family or party. It comes with a digital timer to let you know when to release the pressure and turn down the heat, and when your food is ready.

1. Heat the extra virgin olive oil in the pressure cooker and sear off salt and pepper seasoned beef in batches. Remove and then add the onion and coriander seeds and cook for 3-4 minutes to lightly colour.

2. Add orange peel to the pressure cooker. Return the meat and then sprinkle over the flour. Using a wooden spoon coat everything in the flour and cook for 30 seconds then add red wine vinegar followed by the olives, beef stock and potatoes.

3. Season lightly with salt (as the olives will be salty) and pepper. Secure the lid. Pressure cook for 50 mins.

4. Once cooked garnish with parsley.

Tips: If cooking in a traditional stewpot, put the lid on and turn the heat down to a gentle simmer. Cook for 2 hours or until the meat is tender.