Provençal stew Ingredients: 1- onion- 1- carrot- 2- bay leaves- 1 bunch of- thyme, pepper and salt- 1- orange taken at least 8 days before and well dried- 2 spoons of - olive oil (ideally, from Baux, obviously)- 1 bottle of- Côtes du Rhône red wine (red preferably Gigondas or Vacqueyras, it is IMPERATIVE for let the stew be Provençal!) - 2 kg of - lean chuck type stew beef, galinette cut into large pieces - 2 cloves of - garlic - 300 g of - pitted black olives - 2 spoons of - tomato coulis.
Utensils： 1 salad bowl 1 casserole dish - 1 frying panfrying pans- 1 Set 3 frying pans best frying pans- 1 saucepan batteries- 1 Grater graters- 1 Electric slow cooker 1 pitter
Total time:
1h15
Preparation:
15 min -
Cooking:
1 hour
Phase 1
In a salad bowl, put the meat, the finely chopped onion and carrot, the peeled garlic, the thyme and bay leaf, the pepper and the cut orange zest.
Phase 2
Pour the wine and leave to macerate for 12 to 24 hours in the fridge.
Phase 3
The next day, drain the meat and brown it in a frying pan, in very hot oil, piece by piece, place it in a pressure cooker.
Phase 4
Then bring the marinade and its ingredients to the boil in the frying pan used for the meat for 5 minutes.
Phase 5
Pour over the meat, salt (but not too much because we will add olives at the end of cooking), add the tomato sauce.
Phase 6
Close the pressure cooker and cook for 1h30 from the rotation of the valve which must turn at slow speed (the fire must not be too high to prevent the meat from "catching" at the bottom).
Phase 7
Let the casserole cool, open and add the black olives and 2 tablespoons of olive oil.
Utensils： 1 salad bowl 1 casserole dish - 1 frying panfrying pans- 1 Set 3 frying pans best frying pans- 1 saucepan batteries- 1 Grater graters- 1 Electric slow cooker 1 pitter
Total time:
1h15
Preparation:
15 min -
Cooking:
1 hour
Phase 1
In a salad bowl, put the meat, the finely chopped onion and carrot, the peeled garlic, the thyme and bay leaf, the pepper and the cut orange zest.
Phase 2
Pour the wine and leave to macerate for 12 to 24 hours in the fridge.
Phase 3
The next day, drain the meat and brown it in a frying pan, in very hot oil, piece by piece, place it in a pressure cooker.
Phase 4
Then bring the marinade and its ingredients to the boil in the frying pan used for the meat for 5 minutes.
Phase 5
Pour over the meat, salt (but not too much because we will add olives at the end of cooking), add the tomato sauce.
Phase 6
Close the pressure cooker and cook for 1h30 from the rotation of the valve which must turn at slow speed (the fire must not be too high to prevent the meat from "catching" at the bottom).
Phase 7
Let the casserole cool, open and add the black olives and 2 tablespoons of olive oil.