Recipe – Provencal Beef Stew

The Provencal beef stew is a great way to warm up as it is made with capers and fresh herbs. It is made more special by adding olives to the recipe. The ingredients for this dish can be made ready in a matter of just 10 minutes. However, the cooking time is 2 hours 15 minutes.

Provencal Beef Stew – Ingredients (Serves 4 to 6 people)

Olive oil: 4 tablespoons

Onions: 2 (chopped)

Garlic cloves: 4 (finely sliced)

Stewing beef: 1 kg (cut into cubes of 2 cm size)

Canned chopped tomatoes: 2 × 400 grams tins

Caster sugar: 1 teaspoon

Unpeeled new potatoes: 700 grams (cut larger ones into halves)

Capers: 2 tablespoons (drained and rinsed)

Black olive: 2 tablespoons (pitted and chopped)

Chopped rosemary or thyme: 1 tablespoon

Provencal Beef Stew – Preparation

The first step is to preheat your oven to 160 degrees Celsius, 140 degrees Fahrenheit or Gas Mark 3 level. Take olive oil in an ovenproof saucepan with lid or into a casserole dish that is large enough to contain the ingredients. Place the dish on a stove at medium heat. Add garlic and onions when the dish is hot and season with pepper and salt. Fry for 6 to 8 minutes. The onions should become soft and lightly golden.

Add beef into the pan or dish and stir for 2 to 3 minutes so as to brown the meat. Now add sugar and tomatoes. Bring the mix to a boil and then cover it with a lid. Place it in the oven and cook for 1 hour.

Take out the pan or dish from the oven. Season with salt and then add the potatoes. Close the dish or pan and keep it back in the oven for one more hour. The beef should become tender and the potatoes must be cooked through. Add the capers, herbs and olive, season for taste and serve.

Emilia

Emilia

Cooking up a storm in the kitchen and making a mess wherever I go. I bake things, I write things, I do things. Raised in the countryside and a farm girl at heart, my passion is my food and my food is my passion.
Emilia

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