Provençal beef ragout

Ingredients for 4 servings:

• 1 ½ kg roast beef (breast) cut into 3 cm cubes
• 2 tbsp olive oil
• 1 onion(s), sliced
• 375 ml red wine
• 2 tbsp parsley, chopped
• 2 tbsp rosemary, chopped
• 2 tbsp thyme, chopped
• 250 g bacon, diced without rind
• 400 g tomatoes, chopped from the can
• 250 ml beef broth
• Salt
• black pepper
• 500 g carrot(s)
• 50 g olives, pitted

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

In a bowl, combine the beef with 1 tablespoon of oil, the onion, 250 ml of wine, and half of the herbs. Cover and marinate in the refrigerator overnight. Drain the meat, reserving the marinade. Heat the remaining oil in a large pot, brown the meat and onions in batches, and remove from the pot. Fry the bacon in the pot for 3-5 minutes until crispy. Return the meat to the pot with the remaining wine and marinade and simmer for 2 minutes until the liquid has reduced, stirring to loosen any sediment. Add the tomatoes and stock and bring to a boil. Reduce the heat and add the remaining herbs, season well with salt and pepper, and simmer covered for 1.5 hours. Add the carrots and olives and braise in the uncovered pot for a further 30 minutes, until the meat and carrots are tender. Serve with pasta and salad.