a taste of France

Provencale beef stew recipe



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Ingredients


La daube de boef Provencale

Provencale beef stew

serves 4 - 6

2 lb of stewing beef

1/2 pint of red wine

3 tablespoons of olive oil

bouquet garni

thin strip of orange peel

2 rasher of streaky bacon diced

2 carrots diced

2 onions diced

2 ozs of button mushrooms

4 tomatoes, skinned, deseeded and chopped

2 cloves of garlic crushed

1 tablespoon chopped parsley

salt and pepper

1/2 pint of beef stock

12 pitted black olives


Cut the beef into large cubes and place in a bowl. Add the wine, olive oil, bouquet garni and orange peel leave for 3 - 4 hours.

Fry bacon until softened add the carrots onions, mushrooms, tomatoes, garlic, parsley and seasoning.

Then add the meat mixture cook for 5 - 10 mins then stir cover the pan and cook slowly for 2 - 3 hours.

Add the olives 30 mins before cooking time is completed.

Remove the boquet garni and orange peel serve hot.


Provencale beef stew


Provencale beef stew


  • if you liked the Provencale beef stew try the Lamb casserole
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