Beef à la Provence

Ingredients for 4 servings:

• 1 kg roast beef (pot roast)
• 3 tbsp olive oil
• 175 g diced ham
• 250 g pearl onions
• 250 g carrot(s), sliced
• 2 tbsp tomato paste
• 3 garlic cloves, crushed
• 300 ml red wine
• 300 ml beef broth
• 1 bouquet of herbs
• 1 pinch(s) thyme
• salt and pepper
• 500 g tomatoes, peeled, diced
• 100 g olives, black, pitted
• 25 g butter
• 25 g flour

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours

Cut the beef into 2.5 cm cubes. Heat the oil in an ovenproof pot, brown the meat, and remove. Add the ham cubes, pearl onions, and carrots and sauté for 5 minutes. Stir in the tomato paste, wine, broth, herb bouquet, thyme, and spices and bring to a boil. Return the meat to the pot, cover, and cook in a warm oven at 150°C for 1.5 hours, then add the tomatoes and olives. Continue simmering for 1 hour. Combine the butter and flour, stir in, and simmer gently. Serve with rice and a mixed salad.