Stew À La Provence
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 zucchini
- 1 eggplant (s)
- 2 bell peppers, green
- 2 onions)
- 1 chilli pepper (s)
- 400 g minced meat, mixed or just beef or lamb as you like
- 1 small Can tomato (s)
- 1 small Can (s) beans, large white ones
- 125 ml vegetable stock
- 1 shot red wine
- Herbs Provence (dried)
- Chilli powder
- salt and pepper
- 2 cloves garlic)
- 3 tablespoon olive oil
- possibly tomato paste
Print Recipe
Pin Recipe Instructions
- First finely dice the onion, garlic and chilli pepper. Cut the bell pepper into strips, the aubergine into cubes and the zucchini into slices. Drain the beans over a sieve.
- Heat the olive oil in a large, wide saucepan, fry the minced meat, add the onion-garlic and chilli cubes and season well with salt and pepper and possibly chilli powder. Add the vegetables and sauté everything for about 5 minutes, then add the canned tomatoes. Deglaze with a strong dash of red wine, add vegetable stock. Season with herbs from Provence. Add the beans.
- Simmer on a low flame for 30 minutes. Possibly add a little tomato paste afterwards for the binding.
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