Beef Olives with Homemade Stuffing & Rich Gravy

There’s something about a proper slow-cooked beef dish that feels like home. Beef olives seem a bit old-fashioned. Still, once you try them, you realize why they’ve been around for so long. They’re simple, filling, and full of flavour.

This recipe uses thin slices of beef. These slices are filled with a basic homemade stuffing. They are then gently simmered in a rich onion gravy. It’s the meal that makes the most of everyday ingredients and turns them into something really satisfying.

This recipe is part of my Old-Fashioned Dinners (That Still Work Today) series on YouTube. In this series, I’m sharing classic meals. Many of us grew up with these simple, comforting dinners. They still work beautifully in modern kitchens.

Watch the Episode

In this episode of Farmers Wife Homestead, I make Beef Olives with Homemade Stuffing & Rich Gravy. I use simple ingredients. The method is straightforward.

New episodes in this series are shared every Sunday evening at 7 pm (NZST) on YouTube. They are uploaded alongside my usual Wednesday uploads.

Beef Olives – Old Fashioned Dinners Series Episode Five

Links to Earlier Episodes

If you’re continuing along with this series, you might also enjoy:

• Old-Fashioned Fish in Parsley Sauce – Episode 1
• Bangers & Mash with Onion Gravy – Episode 2
• Savoury Mince with Focaccia – Episode 3
• Tuna Mornay – Episode 4

Other Recipes You May Like

• I Upgraded the Viral Tomato Pasta Bake
• Easy Freezer Broccoli & Cauliflower Cheese Sauce – Heat & Serve
• Delicious & Affordable: 5 Must-Try Slow Cooker Meals
• From Garden to Table: Homemade Tomato Pie

Recipe Card

Serves: 4–6
Prep time: 20 minutes
Cook time: 30 minutes

Ingredients

Stuffing

• 8 slices whole grain bread
• ½ medium onion
• Pinch dried thyme
• Pinch mixed herbs
• 80 ml water
• 1/2 tsp salt

Beef

• 1 kg beef schnitzel

Gravy

• Oil for cooking
• 2 medium onions, sliced
• 3 cups cold water
• 4 Tbsp gravy mix + plus extra to thicken (see my homemade gravy mix recipe here)
• Optional spinach or peas

Method

1. Blend the bread, onion, salt and herbs until crumb-like. Add enough water so the mixture just holds together.
2. Cut the schnitzel in half. Add a portion of stuffing to each piece, roll up, and secure with toothpicks.
3. Heat a little oil in a pan and brown the beef rolls on all sides. Set aside.
4. In the same pan, cook the sliced onions until soft. Add the water and gravy mix, stirring until slightly thickened.
5. Return the beef to the pan, cover, and simmer gently for about 20 minutes.
6. Remove the beef, then thicken the gravy with more gravy mix until a gravy consistency. Add any optional vegetables.
7. Return the beef to the pan and simmer for a few more minutes until everything is heated through.
8. Serve over creamy mashed potatoes with plenty of extra gravy. Remove toothpicks before serving.

What to Serve with This Recipe

• Creamy mashed potatoes
• Steamed carrots or green beans
• Buttered cabbage or silver beet
• Crusty bread or Focaccia

Stacey’s Kitchen Tips

• Use fresh bread for the stuffing for the best texture
• Don’t add too much water — the stuffing should hold together, not be wet
• Brown the beef well for extra flavour before simmering
• Add a splash of water if the gravy becomes too thick while cooking

Variations & Substitutions

• Swap whole grain bread for white bread if that’s what you have
• Add fresh herbs if available instead of dried
• Include vegetables like spinach or peas in the gravy

Storage, Freezer & Make-Ahead Notes

• Store leftovers in the fridge for up to 3 days
• Reheat gently on the stove or in the microwave
• This dish can be frozen once cooled for up to 2 months
• Thaw overnight in the fridge and reheat slowly
• This recipe will be great to pop in the slow cooker.

Final Thoughts

Beef olives are one of those classic meals that are well worth bringing back. They’re simple, hearty, and make the most of basic ingredients without any fuss.

It’s the type of dinner that fills everyone up. It brings a bit of that old-fashioned comfort back to the table.

Stacey