Olives, capers, tomatoes, garlic and herbs are a recognizable Provencal style. This tender, aromatic meat will not leave anyone indifferent! I am telling you how to cook Provençal beef stew in tomato sauce.
Purpose: For lunch / For dinner
Main Ingredient: Meat / Beef
Dish: Hot dishes / Stew
Cuisine geography: French / European
- Beef - 500 Grams (flesh of shoulder blade, thigh, neck)
- Leeks - 1 Piece (white part)
- Olives - 15 Pieces
- Capers - 2 Tbsp. spoons
- Garlic - 3-4 Cloves
- Tomatoes in s / juice - 450 Milliliters
- Olive oil - 3 tbsp. spoons
- A mixture of herbs - 2 tbsp. spoons (provencal)
- Bay leaf - 1 piece
- Black Pepper - To taste
- Salt - To taste
How to cook Provençal Beef Stew in Tomato Sauce
Cut the beef into cubes across the grain.
Heat the olive oil in a saucepan and fry the meat, stirring occasionally, until golden brown.
Add the chopped white leeks and sauté all together.
Cut the olives in half, cut the garlic into slices, rinse the capers with water. Place with the meat and fry a little more together.
Add blended tomatoes in their own juice or pureed very ripe fresh tomatoes. Simmer for about an hour or until the beef is tender.
Season with salt and pepper to taste, add herbal mixture, bay leaf and rosemary sprig. Stir well and cover tightly. Turn off the heat and let the dish brew for 15 minutes.
Serve the beef with pasta or fresh bread. Enjoy your meal!