in Recipes

Beef Provençale

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Ingredients for 4 servings:

  • 750 g beef
  • 2 onions
  • 100 g dried meat
  • 1 carrot(s)
  • ⅛ liter meat broth
  • ⅛ liter wine, red, dry
  • 1 tbsp herbs de Provence
  • 2 cloves garlic
  • 1 bunch of parsley
  • 1 bay leaf
  • 1 sprig(s) rosemary
  • 2 tbsp tomato paste
  • 50 g olives, black, pitted

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Cut the beef into large cubes and fry in olive oil (best done in a pressure cooker). Add the diced onion, diced jerked beef, and grated carrot and fry. Pour in the meat broth and red wine, add the Provençal herbs, garlic, chopped parsley, bay leaves, tomato paste, and olives, and cook in the pressure cooker for about 25 minutes. Spätzle goes wonderfully with this dish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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