Baharat Beef with Olives

Cuisine: Middle Eastern

Prep time:

Cook time:

Serves: 6

This is a winter family favourite we’ve been making for years. Baharat, also known as Lebanese 7-spice, is a mild, perfectly balanced blend with paprika, pepper, cumin, cassia, cloves, coriander, cardamom and nutmeg. This is perfect for a slow-cooker, and also freezes well. Serve with sweet potato mash or couscous.

Nutritional Information Per 100g
Serving size: 490g
Calories: 708g
Fat: 34g
Saturated fat: 11g
Carbohydrates: 9.2g
Sugar: 6.7
Sodium: 1.9g
Fiber: 2.2g
Protein: 91g

  • 1 tbsp olive oil, or lard
  • 1 red onion, finely sliced
  • 5 cloves garlic, crushed
  • 2 carrots, peeled and cut into 5cm pieces
  • 2 tbsp Herbie’s Baharat Spice Blend
  • 1.5kg beef shin, cut into roughly 7cm cubes
  • 500ml (2 cups) beef stock
  • 1 400ml tins of crushed tomatoes
  • 80g (1/2 cup) pitted kalamata olives
  • 1 tsp sea salt
  • 2 tbsp chopped parsley & 2 tbsp pine nuts, to serve

  1. Heat oven to 120C.
  2. In a large cast iron casserole pan, saute onions in oil over low heat until softened; add garlic and carrots for two minutes before stirring in 1 tbsp of Baharat spice. Set aside.
  3. Heat a large frying pan and toss beef in remaining Baharat spice and brown for 2 minutes each side before adding to the casserole.
  4. Use stock to deglaze the frying pan then add to pot with crushed tomatoes, olives and salt.
  5. Stir to combine and bring to a simmer; place a lid on the pot and put in the oven for 3-4 hours until meat is falling apart.