Meat Ragout À La Provençal
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g beef, for braisin
- 2 tablespoon olive oil
- 2 onions)
- 4 tomato (s), ripe
- 3 cloves garlic
- 1 teaspoon tomato paste
- 1 bunch parsley
- 1 bay leaf
- 1 sprig thyme
- 1 glass water
- Salt and pepper, from the mill
Print Recipe
Pin Recipe Instructions
- Chop the onions, crush the garlic, chop the parsley, cut the meat into large cubes;
- Sear the pieces of meat in the olive oil, remove them and then roast the onions. When the onions are nice color, add tomato paste and roast briefly.
- Add the tomatoes cut into quarters (with skin and seeds), season with the garlic, parsley, bay leaf and thyme. Put the meat back in and add a glass of water. Salt, pepper and cook covered for 2 hours over low heat.
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