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Ingredients..

Herbes de Provence from my village, as usual, and bay leaves

Herbes de Provence from my village, as usual, and bay leaves

Put the meat in the pot

Put the meat in the pot

Add onions

Add onions

Baby carrot (or u can cut a big one into pieces)

Baby carrot (or u can cut a big one into pieces)

Add mushrooms, herbes de Provence, bay leaves

Add mushrooms, herbes de Provence, bay leaves

Add the entire bottle of wine...

Add the entire bottle of wine...

Cover, and let marinate 1 day, or a minimum of 4h

Cover, and let marinate 1 day, or a minimum of 4h

Filter the wine, separate veggies from meat

Filter the wine, separate veggies from meat

Meat is not too dark from wine... It s not like the civet ...

Meat is not too dark from wine... It s not like the civet ...

Add 2 spoons of olive oil to the meat, and start cooking the meat

Add 2 spoons of olive oil to the meat, and start cooking the meat

It reduces

It reduces

Add the wine and all veggies

Add the wine and all veggies

Keep high heat to evaporate alcohol

Keep high heat to evaporate alcohol

After alcohol evaporation

After alcohol evaporation

Steamed Potatoes

Steamed Potatoes

Prepare tomatoes paste and the green olives

Prepare tomatoes paste and the green olives

Add 1st tomatoes paste, mix until homogeneous

Add 1st tomatoes paste, mix until homogeneous

Add olives

Add olives

Cook together at low heat 45 min

Cook together at low heat 45 min

Et voila! It's great with steamed potatoes or pasta.. Bon appetit!!

Et voila! It's great with steamed potatoes or pasta.. Bon appetit!!

This dish is typical of Provence, a "lighter" version of the civet ...

This dish is typical of Provence, a "lighter" version of the civet ...

  • Beef stew meat
  • 1.0 Bottle of Red wine
  • Baby carrot
  • Mushroom
  • Onions yellow or white or onions pearl
  • Tomato paste
  • Green or black olive (up to ur taste)
  • Herbes de Provence
  • Bay leaves