Beef stew from Nice

Ingredients for 6 servings:

• 1 kg beef
• 100 g bacon (belly bacon), diced
• 2 onions, cut into rings
• 2 garlic cloves
• 3 tbsp olive oil
• ¼ liter white wine, dry
• ¾ liter beef broth
• 2 small cans of tomatoes, peeled and cut into pieces
• salt and pepper
• 1 bay leaf
• some orange peel, grated
• some olives, black
• Thyme

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Beef à la Nicoise

Have the butcher cut the beef into large cubes (larger than goulash). Lightly sauté the bacon and onions in 1 tablespoon of olive oil. Remove from the pot. Add 2 tablespoons of olive oil and brown the meat in batches. Add the bacon and onion mixture again and deglaze with white wine and stock. Add the tomatoes and season with salt, pepper, and thyme. Peel the garlic and press it in. Now add the bay leaf and orange zest and simmer gently over low heat for at least 2 hours. Remove the lid during the last half hour so the casserole can reduce slightly. Finally, add the olives. Baguette goes best with this dish. This is a great dish for guests, as it can be prepared the day before. However, it can also be easily set out long before the guests arrive—it will then wait patiently until they arrive or the appetizer has been eaten.