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    Chestnut-stuffed Beef Olives

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    Chestnut-stuffed Beef Olives

    This recipe uses prime cuts of Aberdeen Angus Silverside. The cattle are reared on selected farms using the highest standards of animal husbandry.

    • Preparation time: 25 minutes
    • Cooking time: 130 minutes
    • Total time: 2 hours 35 minutes 60 minutes 60 minutes 35 minutes

    Serves: 4


    • 1 x 250g pack Aberdeen Angus pre-cut sandwich steaks
    • 4 slices Waitrose Brunswick Smoked Ham, cut in half widthways
    • 350g onions, sliced
    • 30ml olive oil
    • 350g mushrooms, sliced
    • 5ml brown sugar
    • 30ml (2tbsp) plain flour
    • 150ml Guinness
    • ½ Waitrose Beef Stock Cube, dissolved in 150ml boiling water
    • The stuffing:
    • 85g white breadcrumbs
    • 40g suet
    • 6 tbsp fresh parsley, finely chopped
    • Grated zest of 1 lemon
    • 115g canned Bridge House Peeled Chestnuts, roughly chopped
    • 8 salad onions, trimmed and finely chopped
    • Salt
    • Freshly ground black pepper
    • 2 medium eggs, beaten


    1. Stuffing: combine the breadcrumbs, suet, parsley, lemon zest, chestnuts, salad onions and seasoning. Stir in the eggs to bind the mixture.
    2. Lay a piece of ham on each steak. Spread with the stuffing, roll up and secure with a cocktail stick. Place in a casserole dish and season.
    3. Lightly fry the onions in the oil for 5 minutes. Add the mushrooms and fry for a further 3 minutes. Stir in the sugar then the flour and cook for 1 minute. Add the Guinness and the stock and bring to the boil, stirring.
    4. Pour over the meat. Cover and cook in a preheated oven 180ºC, gas mark 4 for 2 hours, turning the meat occasionally.
    5. Remove the cocktail sticks and serve the beef olives with mustard-flavoured mashed potato and vegetables.

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