Herbes de Provence from my village, as usual, and bay leaves
Put the meat in the pot
Baby carrot (or u can cut a big one into pieces)
Add mushrooms, herbes de Provence, bay leaves
Add the entire bottle of wine...
Cover, and let marinate 1 day, or a minimum of 4h
Filter the wine, separate veggies from meat
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 the wine and all veggies
Keep high heat to evaporate alcohol
After alcohol evaporation
Prepare tomatoes paste and the green olives
Add 1st tomatoes paste, mix until homogeneous
Cook together at low heat 45 min
Et voila! It's great with steamed potatoes or pasta.. Bon appetit!!
This dish is typical of Provence, a "lighter" version of the civet ...
- Beef stew meat
- 1.0 Bottle of Red wine
- Baby carrot
- Onions yellow or white or onions pearl
- Tomato paste
- Green or black olive (up to ur taste)
- Herbes de Provence
- Bay leaves