Provencal beef: recipe
Veal meat can seem a little boring to me if it is not prepared in an attractive way. The interesting thing is sometimes being able to combine it with some other ingredients that allow us to create a dish full of very well-balanced flavors. On a trip through the Provence region of France, I tried veal meat with many Provencal herbs and olives which I found really very interesting.
Today I offer you this recipe for Provencal beef, in a personal adaptation and quite faithful to the original. The aromatic herbs, the olives together with the slow cooking give the meat an incomparable flavor. It is perfect for a meal if you combine it with rice or pasta.
IngredientsFor 2 persons
- Diced beef stew 500 g
- Ripe tomato 1
- Green olives 20
- Onion 1
- Provencal herbs tablespoon 1
- Olive oil 15 ml
- Water 500 ml
- Fresh thyme sprig 1
- Ground black pepper
How to make Provencal beefDifficulty: medium
- Total time 1 h 20 m
- Elaboration 10 m
- Cooking 1 h 10 m
We are going to chop the onion and fry it in the olive oil. After two minutes we add the pieces of meat that we seal over high heat for about 5 minutes. We cut the tomato into pieces. We lower the intensity of the fire and add the chopped tomato. Mix well and season with the Provencal herbs, salt and pepper.
We leave on the fire for about five more minutes and now add the olives and water. Mix everything well, add the thyme sprig and leave in the fire with the pot half covered, about an hour until the meat is well tender.
With what to accompany the veal to the Provencal
Provencal beef is delicious for a light meal since it is not a heavy dish. You can do it a day in advance, refrigerate and reheat it without problem when you go to eat it. I recommend you taste the Provencal beef with a cold rosé wine or a light red.
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