Boef À La Provence
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 2 hrs 30 mins |
| Total Time | 3 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg roast beef (pot roast)
- 3 tablespoon olive oil
- 175 g diced ham
- 250 g pearl onions
- 250 g carrot (s), sliced
- 2 tablespoon tomato paste
- 3 clove (s) garlic, crushed
- 300 ml red wine
- 300 ml beef broth
- 1 bouquet herbs
- 1 pinch (s) thyme
- salt and pepper
- 500 g tomato (s), peeled, diced
- 100 g olives, black, pitted
- 25 g butter
- 25 g flour
Print Recipe
Pin Recipe Instructions
- Cut the beef into 1 inch cubes. Heat the oil in an ovenproof saucepan, brown the meat in it and remove it.
- Add the diced ham, pearl onions and carrots and fry for 5 minutes. Stir in tomato paste, wine, broth, bouquet of herbs, thyme and spices and bring to the boil. Put the meat back in the saucepan, cover and cook in a warm oven at 150 ° C for 1.5 hours, then add the tomatoes and olives. Continue to stew for 1 hour.
- Mix the butter with the flour, stir in and simmer gently. This goes well with rice and mixed salad.
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