Meat ragout à la Provençal

Ingredients for 4 servings:

• 800 g beef, for braising
• 2 tbsp olive oil
• 2 onions
• 4 tomatoes, ripe
• 3 cloves garlic
• 1 tsp tomato paste
• 1 bunch of parsley
• 1 bay leaf
• 1 sprig(s) of thyme
• 1 jar water
• Salt and pepper, from the mill

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Meat stew

Finely chop the onions, crush the garlic, chop the parsley, and cut the meat into large cubes. Brown the meat pieces in olive oil, remove, and then brown the onions. When the onions are nicely browned, add the tomato paste and cook briefly. Add the quartered tomatoes (with skin and seeds), season with the garlic, parsley, bay leaf, and thyme. Return the meat and add a glass of water. Season with salt and pepper, and simmer, covered, for 2 hours.