Meat Ragout À La Provençal

Summary

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

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Instructions

1. Chop 2 onions, crush 3 garlic cloves, chop 1 bunch parsley, and cut 800 g beef into large cubes.
2. Heat 2 tablespoons olive oil in a large pot over medium-high heat. Sear the beef cubes for about 5 minutes total, turning occasionally, until well browned. Remove and set aside.
3. Add the chopped onions to the same pot and cook over medium heat for 5-7 minutes, stirring occasionally, until golden and softened.
4. Stir in 1 teaspoon tomato paste and cook for 1-2 minutes, stirring frequently.
5. Quarter 4 ripe tomatoes and add to the pot along with the crushed garlic, chopped parsley, 1 bay leaf, 1 sprig thyme, and 1 glass water. Return the beef to the pot. Season with salt and pepper from the mill.
6. Cover the pot and simmer over low heat (or in a 160°C / 320°F oven) for 2 hours, stirring occasionally, until the beef is very tender.