Provencal Beef Stew
Ingredients
- 1 kgBeef chuck (cut into large cubes)
- 150 gSmoked lardons (plain)
- 2 pcYellow onion (sliced)
- 3 pcCarrot (sliced into rounds)
- 3 pcGarlic (minced)
- 750 mlRed wine
- 3 tbspExtra virgin olive oil
- 2 tbspWheat flour
- 4 pcRound tomato (crushed)
- 100 gBlack olive (pitted)
- 1 tbspDried Herbs de Provence
- 2 pcThyme (fresh sprigs)
- 2 pcBay leaf
- 1 pcCitrus sinensis (L.) Osbeck (for the zest)
- 2 tbspRed wine vinegar
- 1 tspGray sea salt
- 1 tspBlack peppercorns
- 200 mlVeal stock concentrate (prepared)
Method
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.
- 1
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
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. Freezes very well.
