Provencal Beef Stew

Fork-tender beef cubes in a dark, glossy sauce. The aroma of reduced red wine blends with the powerful scent of thyme and black olives.

• Prep time: 30 min
• Cook time: 180 min
• Difficulty: Medium
• Calories: 1044
• Protein: 62 g
• Carbs: 28 g
• Fat: 69 g

Ingredients

• 1 kg Beef chuck ( cut into large cubes )
• 150 g Smoked lardons ( plain )
• 2 piece Yellow onion ( sliced )
• 3 piece Carrot ( sliced into rounds )
• 3 piece Garlic ( minced )
• 750 ml Red wine
• 3 tbsp Extra virgin olive oil
• 2 tbsp Wheat flour
• 4 piece Round tomato ( crushed )
• 100 g Black olive ( pitted )
• 1 tbsp Dried Herbs de Provence
• 2 piece Thyme ( fresh sprigs )
• 2 piece Bay leaf
• 1 piece Citrus sinensis (L.) Osbeck ( for the zest )
• 2 tbsp Red wine vinegar
• 1 tsp Gray sea salt
• 1 tsp Black peppercorns
• 200 ml Veal stock concentrate ( prepared )

Instructions

1. Brown the meat

   In a cast iron pot, heat the olive oil. Sear the beef chuck cubes on all sides until a brown and crispy crust forms. The bottom of the pot should stick slightly to create the juices.

2. Sauté the garnish

   Add the bacon bits, sliced onions, and sliced carrots. Sauté over medium heat until the onions become translucent and the bacon fat starts to melt.

3. Dust and deglaze

   Sprinkle the flour over the meat and vegetables. Stir for 2 minutes to cook the flour without burning it. Pour in the red wine vinegar and scrape the bottom with a wooden spoon to release the cooking juices.

4. Add liquid and season

   Pour in all the red wine and the veal stock. Add the crushed tomatoes, minced garlic, thyme, bay leaf, and herbes de Provence. The liquid should generously cover the meat.

5. Slow cooking

   Add the black olives and a strip of orange zest. Cover and simmer over very low heat for 2.5 to 3 hours. The meat is ready when it shreds under the pressure of a fork and the sauce coats the spoon.

Chef's tips

• Prepare this dish the day before: flavors develop and the sauce becomes creamier when reheated.
• Don't over-salt at the beginning; the olives and bacon will provide salt as the sauce reduces.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Freezes very well.