How to Cook Beef Olives Perfectly in a Pan

Beef olives are a classic comfort food that makes a wonderfully hearty and flavorful meal. Also called beef olive casserole or braciole, these tender beef rolls filled with savory stuffing are simmered in a rich tomato sauce for maximum indulgence.

While often braised in the oven, you can also cook beef olives to perfection right in a pan on your stovetop. This method gives you more control over the simmering liquid and concentrates the flavors even further.

Follow the steps below to learn how to make utterly delicious braised beef olives in a skillet or pan and get all the tips for fantastic flavor and fall-apart tenderness every time

Ingredients for Beef Olives

For 4 servings:

• 1.5 pounds thinly sliced beef round (for rolling)
• 3 cloves garlic, minced
• 1⁄4 cup Italian parsley, chopped
• 1⁄4 cup panko breadcrumbs
• 1 egg, beaten
• Salt and pepper
• 3 cups marinara sauce
• 1⁄4 cup red wine
• Chopped fresh basil for garnish

Filling and Rolling the Beef Olives

• In a bowl, combine garlic, parsley, panko, egg, and salt and pepper.

• Lay out beef slices and season with salt and pepper. Place about 2 tbsp filling at one end of each slice.

• Roll up tightly and secure with toothpicks. Season beef olives with additional salt and pepper

• Heat 1 tbsp oil in a pan. Brown olives on all sides until evenly searred. Remove from pan.

Braising the Beef Olives

• In the same pan, add marinara sauce and red wine. Bring to a simmer.

• Return seared beef olives to pan along with any juices. Make sure olives are fully submerged.

• Partially cover and cook for 1 1⁄2 to 2 hours over medium-low heat at a gentle simmer. Turn olives occasionally.

• Beef olives are done when extremely tender and falling apart. The sauce will thicken.

• Garnish with fresh basil and serve! Enjoy with pasta, polenta, or crusty bread.

Tips for Perfectly Cooked Beef Olives

• Choose very thin slices of beef for easier rolling and even cooking. Tenderize further with a meat mallet if needed.

• Don’t overstuff the beef rolls. Leave room for the filling to expand during braising.

• Make sure beef olives are fully submerged in the sauce as they braise. Turn them over halfway through cooking.

• Cook low and slow. The extended braise is what makes the beef so wonderfully tender.

• If the sauce reduces too much, add a splash of wine or broth to keep the olives immersed.

• Let rest 5 minutes after cooking so the juices redistribute through the beef for maximum juiciness!

Common Questions

What cut of beef is best for olives?

Choose very thin sliced round or sirloin tip. Tenderloin can also work well. Pound to further thin and tenderize.

Can I use a slow cooker instead of the stovetop?

Absolutely! Cook on low heat for 4-6 hours until beef is fork tender. Add more liquid if needed.

What sauce works well with beef olives?

Classic marinara is excellent, as are tomato-based braising liquids. Wine or beef broth also works well.

What sides pair nicely with beef olive casserole?

Polenta, pasta, risotto or creamy mashed potatoes are perfect matches. A fresh salad balances the richness.

Can I make them ahead of time?

You can prep the stuffed olives in advance, then braise right before serving. Cooked olives can be refrigerated for up to 4 days.

With this easy pan-braising method, you can enjoy melt-in-your-mouth beef olives any night of the week. The long braise transforms a budget cut into a mouthwatering, restaurant-quality dish. Give it a try!