Provençal beef stew without olives
Red-wine-marinated beef braised with carrots, tomatoes, onions and garlic, without black olives.
Active time45 min
Cooking3 h
Total5 hResting : 2 h
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Ingredients
- 20 g garlic
- 200 g carrots
- 200 g onions
- 800 g beef featherblade
- 200 ml water
- 30 ml olive oil
- 400 g tinned chopped tomatoes
- 500 ml red wine
Preparation
Cut the beef into 4 centimetre cubes. Peel the carrots and cut them into rounds; peel and finely slice the onions and garlic. Mix with the wine in a mixing bowl, cover and marinate for 2 hours in the refrigerator.
20 g garlic200 g carrots200 g onions800 g beef featherblade500 ml red wine- knife
- mixing bowl
- refrigerator
Drain the meat, reserving the vegetables and marinade. Heat the oil in a casserole dish, brown the meat in two batches for 10 minutes, then add the vegetables and cook for 5 minutes. Pour in the marinade, tomatoes and the 200 ml of water; bring to a simmer.
200 ml water30 ml olive oil400 g tinned chopped tomatoes- colander
- casserole dish
Cover and simmer over a low heat for 2 hours 15 minutes.
- casserole dish
Continue cooking for 15 minutes until the meat is tender. Cook for longer over a low heat if it is still firm.
- casserole dish
Allergens
- Sulphites
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration