Meditteranean style slow cooked Welsh Beef

Share this page

Saturday 6th June 2015


  • 450g (1lb) lean Welsh beef braising steak, cut into chunky cubes
  • 15ml (1tbsp) olive oil
  • 1 red onion, sliced
  • 2 cloves garlic, crushed
  • 1 small fennel bulb, thinly sliced
  • 150ml (¼pt) white wine
  • 150ml (¼pt) beef stock
  • 5ml (1tsp) dried oregano
  • 5ml (1tsp) fresh rosemary leaves, finely chopped
  • 6 green and 6 black olives, pitted
  • 3 fresh tomatoes, roughly chopped
  • 1 small baguette, thickly sliced
  • 50g (2oz) feta cheese, crumbled
  • 15ml (1tbsp) fresh parsley, finely chopped


  1. Preheat oven to Gas 4, 180ºC, 350ºF.
  2. Heat oil in a large ovenproof pan or casserole pot. Add the beef cubes and brown on all sides.
  3. Add the onion, garlic and fennel, continue to cook for 1-2 minutes.
  4. Pour in the white wine and allow to bubble for 1-2 minutes.
  5. Add the stock, herbs and olives, bring to the boil. Place the lid on the pot and place in oven.
  6. Cook for 1½ - 2 hours until the meat is tender. Add the tomatoes and stir through.
  7. Top with the baguette slices and scatter with feta cheese.
  8. Place back in the oven without lid, for 10 minutes until the cheese begins to soften. Scatter with parsley and serve with steamed green beans or large seasonal salad.

Recipe Information

Serves 4
Calories 583 kcals
Cooking Time

Nutrition Information

  • Calories 583 kcal
  • Energy 2464kJ
  • Fat 14g
  • Saturates 4.8g
  • Salt 3.7g
  • Iron 5.8g
  • 5-a-day 1.5

Print this recipe

Related posts

With the summer BBQ season on the horizon we recently teamed up with MasterChef star Imran Nathoo.
We know that many consumers love the taste of Welsh red meat, but are worried that it’s not ‘healthy’.
Sign up to our newsletter to be entered into our prize draw.
To get a sense of the love and passion that goes into producing PGI Welsh Lamb and Welsh Beef, we visited Katie Davies at her hill farm in Nantymoel to learn more about what farming means to her.