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The Provencal stew is a french provencal cuisine traditional specialty made of stew of beef , boar or bull that is marinated on the eve. It was once prepared in a terracotta pot that was placed near the fire and the warmer it was and the better it was …
- Preparation time
- 40 min
- Cooking time
- 3 h 10
- Difficulty
- easy
- Serves
- 6 people
- Meal cost
- $$
Ingredients
- red wine
- 1 liter
- carrots
- 2
- Onions
- 2
- Mixed herbs bouquet (thym, bay...)
- 1
- salt and pepper
- Fresh bacon
- 200 grams
- onion
- 1
- garlic cloves
- 4
- Flour
- 2 tablespoons
- beef cheek
- 1.5 Kilograms
- ecorce d'orange
- 1/4
- Mixed herbs bouquet (thym, bay...)
- 1
- salt and pepper
- Olive oil
- The eve before marinate beef (cut in 100g pieces) in wine with onions, sliced carrots, bouquet garni and a little salt and pepper.
- Brown the diced bacon and add the onion, the cloves of garlic, the well-drained beef and fry for 10 minutes on high heat.
- Add the flour over low heat and mix well for 2 to 3 minutes.
- Pour the wine from the filtered marinade then add the bouquet garni and the orange peel and simmer gently under cover for 3 hours.
- Rectify the seasoning at the end of cooking and accompany with pasta, gnocchi or potatoes.
- Preparation time
- 40 min
- Cooking time
- 3 h 10
- Difficulty
- easy
- Serves
- 6 people
- Meal cost
- $$
Ingredients
- red wine
- 1 liter
- carrots
- 2 units
- Onions
- 2 units
- Mixed herbs bouquet (thym, bay...)
- 1 unit
- salt and pepper
- Fresh bacon
- 200 grams
- onion
- 1 unit
- garlic cloves
- 4 units
- Flour
- 2 tablespoons
- beef cheek
- 1.5 Kilograms
- ecorce d'orange
- 1/4 unit
- Mixed herbs bouquet (thym, bay...)
- 1 unit
- salt and pepper
- Olive oil
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