85 beef olive recipes

Potato barley soup simmers pearl barley with carrots, celery, onion, and potatoes in beef or chicken stock for a thick, hearty grain-and-vegetable bowl that gets better the next day.

Tender lamb and fresh okra slow-simmered in a tomato sauce with whole garlic cloves and onions, finished with a bright squeeze of lemon. This Middle Eastern bamieh stew is rich, tangy, and deeply comforting.

Filipino-style caldereta: vinegar-marinated lamb braised with dried chiles, cinnamon, peppercorns, potatoes, bell pepper, and green olives. A rich, spiced stew that fills the house with warmth.

A quick rendition of a tasty black-eyed pea soup that tastes amazing with a crusty bread.

Classic French Provencal dish usually cooked in a heavy casserole on the stove top or in the oven; would also work well in slow cooker. Use inexpensive stewing beef or oyster blade; it will not be anywhere near as good if you use more expensive cuts of beef.